Tik Tok Veggie Bean Wrap Hack with Corn Chips and Salsa

Peel and dice the onion. Heat a pan with a drizzle of oil on medium heat. Add ³⁄₄ onion (keeping the rest for salsa), cook for 2 minutes. Add beans, spice mix, tomato paste/vege stock, squeeze of lime juice and 1/3 cup water. Cook until sauce thickens and beans soften, about 8-10 minutes. Season with salt and pepper.

Small dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together. Season salsa with salt and pepper to taste. Divide the salsa into 2 portions, it will be used in step 3 and step 6. Slice cos lettuce and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla (see tip). Starting from the left side of the cut; spread sour cream onto the first ¹⁄₄, add salsa and lettuce to the second ¹⁄₄, filling to the third ¹⁄₄ and tasty cheese on the fourth ¹⁄₄. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream ¹⁄₄, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side. Tortillas should be brown and toasted with the cheese melted.

Add lime juice onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and serve with any remaining sour cream. Enjoy!

Peel and dice the onion. Heat a pan with a drizzle of oil on medium heat. Add ³⁄₄ onion (keeping the rest for salsa), cook for 2 minutes. Add beans, spice mix, tomato paste/vege stock, squeeze of lime juice and a ¹⁄₂ cup water. Cook until sauce thickens and beans soften, about 8-10 minutes. Season with salt and pepper.

Small dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together. Season salsa with salt and pepper to taste. Divide the salsa into 2 portions, it will be used in step 3 and step 6. Slice cos lettuce and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla (see tip). Starting from the left side of the cut; spread sour cream onto the first ¹⁄₄, add salsa and lettuce to the second ¹⁄₄, filling to the third ¹⁄₄ and tasty cheese on the fourth ¹⁄₄. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream ¹⁄₄, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side. Tortillas should be brown and toasted with the cheese melted.

Add lime juice onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and serve with any remaining sour cream. Enjoy!

Peel and dice the onion. Heat a pan with a drizzle of oil on medium heat. Add ³⁄₄ onion (keeping the rest for salsa), cook for 2 minutes. Add beans, taco seasoning, tomato paste/vege stock, squeeze of lime juice and a ¹⁄₄ cup water. Cook until sauce thickens and beans soften, about 8-10 minutes. Season with salt and pepper.

Small dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together. Season salsa with salt and pepper to taste. Divide the salsa into 2 portions, it will be used in step 3 and step 6. Slice cos lettuce and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla (see tip). Starting from the left side of the cut; spread sour cream onto the first ¹⁄₄, add salsa and lettuce to the second ¹⁄₄, filling to the third ¹⁄₄ and tasty cheese on the fourth ¹⁄₄. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream ¹⁄₄, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side. Tortillas should be brown and toasted with the cheese melted.

Add lime juice onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and serve with any remaining sour cream. Enjoy!

Peel and dice the onion. Heat a pan with a drizzle of oil on medium heat. Add ³⁄₄ onion (keeping the rest for salsa), cook for 2 minutes. Add beans, taco seasoning, tomato paste/vege stock, squeeze of lime juice and a ¹⁄₄ cup water. Cook until sauce thickens and beans soften, about 8-10 minutes. Season with salt and pepper.

Small dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together. Season salsa with salt and pepper to taste. Divide the salsa into 2 portions, it will be used in step 3 and step 6. Slice cos lettuce and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla (see tip). Starting from the left side of the cut; spread sour cream onto the first ¹⁄₄, add salsa and lettuce to the second ¹⁄₄, filling to the third ¹⁄₄ and tasty cheese on the fourth ¹⁄₄. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream ¹⁄₄, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side. Tortillas should be brown and toasted with the cheese melted.

Add lime juice onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and serve with any remaining sour cream. Enjoy!

Peel and dice the onion. Heat a pan with a drizzle of oil on medium heat. Add ³⁄₄ onion (keeping the rest for salsa), cook for 2 minutes. Add beans, taco seasoning, tomato paste/vege stock, squeeze of lime juice and a ¹⁄₄ cup water. Cook until sauce thickens and beans soften, about 8-10 minutes. Season with salt and pepper.

Small dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together. Season salsa with salt and pepper to taste. Divide the salsa into 2 portions, it will be used in step 3 and step 6. Slice cos lettuce and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla (see tip). Starting from the left side of the cut; spread sour cream onto the first ¹⁄₄, add salsa and lettuce to the second ¹⁄₄, filling to the third ¹⁄₄ and tasty cheese on the fourth ¹⁄₄. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream ¹⁄₄, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side. Tortillas should be brown and toasted with the cheese melted.

Add lime juice onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and serve with any remaining sour cream. Enjoy!

Peel and dice the onion. Heat a pan with a drizzle of oil on medium heat. Add ³⁄₄ onion (keeping the rest for salsa), cook for 2 minutes. Add beans, taco seasoning, tomato paste/vege stock, squeeze of lime juice and a ¹⁄₄ cup water. Cook until sauce thickens and beans soften, about 8-10 minutes. Season with salt and pepper.

Small dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together. Season salsa with salt and pepper to taste. Divide the salsa into 2 portions, it will be used in step 3 and step 6. Slice cos lettuce and keep separate.

Starting from the centre of the tortilla, make a cut outwards to the edge of the tortilla (see tip). Starting from the left side of the cut; spread sour cream onto the first ¹⁄₄, add salsa and lettuce to the second ¹⁄₄, filling to the third ¹⁄₄ and tasty cheese on the fourth ¹⁄₄. Repeat with the rest of the ingredients and tortillas.

Starting at the sour cream ¹⁄₄, fold the tortilla clockwise until you have a completely folded tortilla.

In a pan over medium heat, dry toast the tortilla for 1-2 minutes on each side. Tortillas should be brown and toasted with the cheese melted.

Add lime juice onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and serve with any remaining sour cream. Enjoy!