Mexican Tortillas

Peel and chop the onion in half lengthways before slicing into thin half moon shapes. Remove the core from the pepper and slice into small bite-sized chunks. Slice the baby gem lettuce widthways into really thin shreds.

Heat 1 tbsp of olive oil in a pan on high heat. Once hot add the pepper and cook for a few mins until slightly browned off. Season with a pinch of salt and pepper. Remove and keep to the side.

Add another drizzle of olive oil to the pan and cook the onions for 8 mins on medium heat. Season with a pinch of salt and some pepper. Tip: You want to get the onions nice and soft with a little bit of colour. Add the Mexican spice and the smoked paprika to the onions and stir for a minute. Add the tinned tomatoes with ¼ tsp of sugar (if you have some) and turn the heat to medium-low. Leave to simmer for around 10 mins until the tomato sauce has thickened.

When the sauce has thickened, stir in the black beans and the peppers and take off the heat.

Once the rice is cooked and drained, crumble the feta into it and stir together. Grate a bit of lime zest in a bowl and mix together with the sour cream along with ½ tsp of lime juice.

Put a little pile of all the ingredients into the middle of each tortilla wrap. Fold the left and right hand side into the middle then roll the tortilla up (see pic!).