PORK AND BLACK BEAN FOLD-OVERS

WRAPS ARE READILY AVAILABLE AND OH-SO-USEFUL! HERE THEY’RE USED AS THE BASE FOR A MEXICAN-INSPIRED DISH OF BEANS, CHEESE, PORK AND SALSA. THERE’S NOTHING BETTER THAN MAKING YOUR OWN SALSA, SO I’VE INCLUDED THE RECIPE HERE. OF COURSE YOU CAN ALWAYS BUY A READY-MADE ONE, BUT IT’S NEVER QUITE AS GOOD, OR AS HEALTHY!

STOVE TOP – PAN

3–4 pork loin chops, bone and fat removed

½ red onion, finely chopped

1 Tbsp olive oil

1 cup canned black beans, drained and rinsed

1 cup canned corn, drained and rinsed

½ tsp ground cumin

3 Tbsp lemon juice

½ Tbsp sugar

chilli flakes to taste

4 wraps (tortilla wraps)

1 cup grated cheddar cheese

½ cup sliced baby spinach

SALSA

2–3 tomatoes

¼ cucumber

½ avocado

1–2 Tbsp plain yoghurt

salt and pepper to taste

1.First prepare the salsa. Finely chop the tomatoes, cucumber and avocado. Stir through the yoghurt, season with salt and pepper and set aside.

2.Slice the loin chops into bite-size pieces. In a pan, over medium heat, sauté the onion and pork in the oil, until the onion is softened and the pork is almost done.

3.Add the beans, corn, cumin, lemon juice, sugar and chilli flakes and mix. Stir occasionally, until the pork is completely cooked and the beans and corn are heated through. Remove and set aside, but keep warm.

4.Wipe away any excess liquid from the pan, then place a tortilla in the pan and toast until brown. Flip and repeat on the other side. Remove and cover half of one tortilla with some cheese, a generous helping of the pork mixture, scatter over some sliced spinach and spoon some salsa over the top. Fold the tortilla over. Repeat with the remaining tortillas.

5.Serve immediately.