Chipotle Chorizo & Black Bean Burrito

• Meanwhile, drain and rinse black beans (see ingredients). 
• Roughly chop tomato, cos lettuce and mild chorizo. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chorizo until golden, 4-6 minutes. 
• Add black beans and cook until slightly softened, 1-2 minutes. 

• Microwave large wraps on a microwave-safe plate in 10 second bursts, until warmed through. 
• Spread wraps with garlic aioli, then fill with  cos lettuce, tomato, shredded Cheddar cheese, chorizo and beans. 
• SPICY! This sauce can be hot, use less if you’re sensitive to heat! Drizzle over mild chipotle sauce and tear over coriander. 
• Fold the bottom of the wrap over the filling, then fold in the sides. Roll tightly from the bottom to form the burrito. 

• Heat burrito in a sandwich press for 2 minutes, until toasted and warmed through. 

TIP: If you don’t have a sandwich press, wipe out frying pan and cook burritos over medium heat until browned on both sides.