For the quick pickled onion, add all the ingredients to a bowl and gently massage the onions so that they are fully coated in the lime and vinegar juices. Set aside until ready to serve. You can also microwave these for 2-3 minutes for that extra softness and pickled flavour.

Heat 2 tablespoons of olive oil in a frying pan over a medium-high heat. Add the chopped onions and peppers with a pinch of salt and fry for about 8-10 minutes until softened. Add a splash of water if they start to catch.

Stir in the garlic and cook for a minute more until fragrant. Then, add the tomato puree, chipotle, paprika and cumin and cook for 2 minutes until fragrant and the tomato puree deepens in colour.

Add the black beans with their stock and give everything a good stir. Let it bubble over a medium heat for about 5 minutes until it thickens slightly to let the beans soak up the spices. Roughly mash some of the beans with a potato masher to form an even creamier filling, keeping some beans in tact for texture. Check for seasoning.

Once the filling is ready, heat another frying pan over medium heat. Brush each tortilla with a little olive oil and put it into the pan, oiled side down. Load up each tortilla with 2-3 heaped tablespoons of beany mixture onto one side of the wrap. Top with a generous handful of grated cheddar and tear over a few slices of mozzarella. Fold the tortilla in half, press it down slightly, and fry until the cheese melts and the outside is golden brown. Flip and do the same on the other side until golden and crisp. Repeat for all wraps and filling.

Serve with mashed avocado, sour cream, pickled red onions and some fresh coriander.