1/2 Tbsp olive oil
2 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 tsp ground cumin
400g cans pinto beans, rinsed and drained
1/2 C sweet corn
200ml vegetable stock
fresh lime juice
fresh cilantro, chopped
3 wheat/corn wraps
Heat oil in heavy large saucepan over medium-high heat.
Add garlic, chili and cumin and sauté 30 seconds.
Add pinto beans, sweet corn and stock and cook 5 minutes, stirring occasionally.
Continue boiling until thick, stirring frequently, about 10 minutes.
Season to taste with lime juice, salt and pepper. Transfer to bowl.
Place a wrap on a plate and spread the harissa hummus in the middle of the wrap
Now place your mixture on top of the beans and then coriander and a squeeze of lime juice