Mexican-Style Veggie Wraps With Crispy Onion Cobettes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your sweetcorn cobettes to a large piece (or two!) of tin foil

Scrunch the tin foil around the corn until tightly sealed and add to a baking tray (or two!)

Put the tray[s] in the oven for 20-25 min or until the corn is tender

While the cobettes are in the oven, peel and chop your red onion[s] into wedges

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese finely

Chop your coriander finely, including the stalks

Crush your crispy onions in their bag

Combine most of the chopped coriander (save a little for garnish!) and crushed crispy onions in a small bowl – this is your crispy onion crumb

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of vegetable oil

Once hot, add the onion wedges to the pan and cook for 2-3 min or until slightly softened

Boil half a kettle

Once slightly softened, add the sliced peppers and chopped garlic to the pan with a generous pinch of salt and cook for a further 5-6 min or until beginning to soften

Once beginning to soften, add your ground coriander, ground smoked paprika and tomato paste and cook for 1 min or until fragrant

Once fragrant, add 150ml [200ml] [250ml] boiled water with your stock mix and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 8-9 min or until the peppers are tender and the sauce has thickened – these are your smoky peppers

When the peppers are almost ready, remove the tray[s] with the cobettes from the oven and add your tortillas

Return the tray[s] to the oven for 2-3 min or until the tortillas are warmed through (alternatively, add them to a plate and microwave for 20 secs on high!)