2 red or yellow peppers

2 corn on the cob

olive oil

1 x 400g tin black beans

½ teaspoon ground cumin

6 spring onions

1 jalapeño pepper

1 bunch of fresh coriander , (30g)

8 small corn tortillas

70 g mature Cheddar cheese

40 g feta cheese


Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.

Halve and deseed the peppers, then corn to the griddle. Grill for 8 to 10 minutes, or until charred, turning occasionally. Remove to a plate to cool.

Heat 1 tbls of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes.

Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tbls of the corn, add rest to a large bowl with the peppers and black beans.

Trim, finely slice and add the spring onions, reserving a small handful to one side. Finely slice and add the jalapeño pepper. Pick and add most of the coriander leaves, reserving the stalks.

Squeeze in the lime juice and season well with sea salt and black pepper.

Divide the vegetable mixture between 8 corn tortillas (warmed in microwave and kept in tea-towel to retain moisture so that tortillas will roll without cracking ) and roll them up. Line them up in a snug-fitting baking dish with the ends tucked underneath so that they don’t unroll.

Pour over the jar of Conchita’s Chipotle and Salsa Verde, coarsely grate the Cheddar on top and crumble over the feta.

Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.

Serve scattered with the reserved corn, spring onion and coriander leaves.

Delicious with a crisp green salad.

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