TikTok Tortilla Wrap Hack with Corn Chips and Salsa

Peel and dice the onion. Cut the lime into wedges. Heat a pan with a drizzle of oil on medium heat. Add ¹⁄₂ the onion (keeping the rest for salsa), cook for 1-2 minutes. Add beans, spice mix, tomato paste/vege stock, lime juice from 2 lime wedges and a ¹⁄₄ cup water. Cook until sauce thickens and beans soften, about 10-15 minutes. Season with salt and pepper.

Tip! Make sure to stir occasionally to stop beans from sticking to the bottom of the pan.

Dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together to make a salsa. 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 lettuce and keep separate.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

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, beans filling to the third 1/4 and cheese on the fourth 1/4. Repeat with the rest of the ingredients and tortillas.

Tip! To see this hack in action go to https://www.youtube.com/watch?v=soyumOMhYUQ

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.

Tip! You can also use a sandwich press instead if easier.

Squeeze lime juice from 1 lime wedge 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. Cut the lime into wedges. Heat a pan with a drizzle of oil on medium heat. Add ¹⁄₂ the onion (keeping the rest for salsa), cook for 1-2 minutes. Add beans, spice mix, tomato paste/vege stock, lime juice from 2 lime wedges and a ¹⁄₄ cup water. Cook until sauce thickens and beans soften, about 10-15 minutes. Season with salt and pepper.

Tip! Make sure to stir occasionally to stop beans from sticking to the bottom of the pan.

Dice tomato. Pick coriander leaves and roughly chop, discard stems. Mix tomato, coriander and remaining onion together to make a salsa. 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 lettuce and keep separate.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

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, beans filling to the third 1/4 and cheese on the fourth 1/4. Repeat with the rest of the ingredients and tortillas.

Tip! To see this hack in action go to https://www.youtube.com/watch?v=soyumOMhYUQ

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.

Tip! You can also use a sandwich press instead if easier.

Squeeze lime juice from 1 lime wedge onto remaining salsa. Divide toasted tortillas and corn chips between plates. Top corn chips with salsa and serve with any remaining sour cream. Enjoy!