Bean Wrap

Instructions

• 1
  Peel the onion and garlic, slice the onion into thin slices and crush the garlic. Remove the core from the bell pepper and cut it into thin strips, dice the tomatoes into small cubes (about 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 crushed garlic to the pan, sauté everything for another 1⁠–⁠2 minutes over medium heat, and 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 salad leaves and diced tomatoes, and sprinkle 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 over two opposite sides of the tortilla to cover the filling. Then take the bottom side of the tortilla (the one closest to you), fold it up over the folded sides of the tortilla, and then roll it up towards the top of the tortilla.
• 7
  Once the pan is heated, reduce the heat to low to medium and place the wraps in the pan with the folded side down to seal and prevent them from opening. Sauté the wraps for 2⁠–⁠3 minutes over medium heat, then carefully turn them over and sauté for another 2⁠–⁠3 minutes on the other side.
• 8
  Serve the wraps immediately after grilling.