Smashed bean tacos with fresh salsa

Make salsa. Place tomatoes, capsicum, onion and coriander in a bowl. Add lime juice. Toss well

Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for about 2 minutes or until light golden. Stir in chilli powder and tomato paste. Add beans and 2 tablespoons water. Cook, stirring over a medium-high heat for about 5 minutes, until liquid is absorbed and mixture is very thick. Remove from heat. Mash well. Transfer to a bowl. Cool slightly.

Divide bean mixture into four portions. Using damp, clean hands, press one portion over each wrap, leaving a 1-2cm border around edge.

Heat 1 teaspoon olive oil in a medium, non-stick frying pan over a medium-high heat. Add 1 wrap, bean-side down, and lightly press with an egg slide. Cook 1-2 minutes, until browned underneath. Flip wrap over and cook for a further 1 minute. Transfer to a large baking tray, bean-side up. Repeat step with remaining wraps.

Sprinkle cheese over wraps. Cook under a preheated grill for 1-2 minutes, until cheese is just melted. Top wraps with salsa. Fold in half to serve.