How to make it

  • For the black bean paste: Drain the beans. Throw all of the paste ingredients into a food processor and pulse to a rough paste.
  • For the salsa: soak the onion in the vinegar for a few mins. Add the remainder of the ingredients and stir.
  • Spread 2 tbsp paste in centre of a tortilla. Spread a tbsp soured cream over the top. Add the cheddar, a tbsp salsa and some jalapenos. Fold in half.
  • Cook on a bbq or griddle pan for 2/3 mins on each side (until filling is warm and tortilla slightly charred).
  • To serve, cut each tortilla in two at an angle. Garnish with salsa and coriander.

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