for 4 person

Rice

1 ½ dl	water
80 g	basmati rice
½ tsp	salt
130 g	black beans

Dressing

240 g	crème fraîche
2 bunch	coriander, roughly chopped
1	lime, rinsed with hot water, dabbed dry, 2 tbsp of juice
¼ tsp	salt

Tortillas

80 g	baby spinach
1	avocado, sliced
2	green pepper, thinly sliced
50 g	preserved jalapeño peppers in slices, drained
8	flour tortilla
50 g	Cheddar, coarsely grated

How it's done

Rice

Rinse the rice in a sieve under running water until the water runs clear. Drain well. Place the water and rice in a pan, cover and bring to the boil, season with salt. Cook the rice for approx. 3 mins. Remove the pan from the heat and leave the rice for approx. 12 mins. until fully absorbed; do not lift the lid. Separate the rice with a fork, mix the beans in with the rice.

Dressing

Puree the crème fraîche, coriander, lime juice and salt.

Tortillas

Arrange the spinach, avocado, pepper and jalapeños in the middle of the tortillas. Add the rice and half of the dressing, roll up and place in the dish. Mix the remainder of the dressing with the cheese, spread on top.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C.

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