Bean Wrap

Instructions

• 1
  Peel the onion and garlic, slice the onion into thinner pieces, and press the garlic. Core the bell pepper and cut it into thin strips, dice the tomatoes into small cubes (approx. 1 cm × 1 cm), and rinse the drained beans under cold water.
• 2
  In a medium-sized pan, heat 2 tablespoons of oil over medium heat, add the sliced onion, and sauté for 1 minute over medium heat.
• 3
  Add the sliced bell pepper, salt, and pepper to the pan and sauté everything for another 2 minutes over medium heat.
• 4
  Add the rinsed beans and pressed garlic to the pan, sauté everything for another 1⁠–⁠2 minutes over medium heat, then remove the pan from the heat.
• 5
  Lay the tortillas on a work surface and place ¼ of the bean mixture from the pan in the center of each. Top with lettuce leaves and diced tomatoes, and sprinkle everything with grated cheddar.
• 6
  Prepare a clean large pan and heat it dry over medium heat. Meanwhile, roll the filled tortillas into wraps: First, fold two opposite side edges of the tortilla over the filling. Then, take the bottom edge of the tortilla (the one closest to you), fold it upwards over the folded side edges, and then roll it upwards over them towards the top of the tortilla.
• 7
  Once the pan is hot, reduce the heat to low to medium and place the individual wraps folded-side down in the pan so they seal and don't open. Cook the wraps for 2⁠–⁠3 minutes over medium heat, then carefully flip them and cook for another 2⁠–⁠3 minutes on the other side.
• 8
  Serve the wraps immediately after cooking.