* 8 Soft corn tortillas
====the beans ====

* 200g Black beans, soaked for 2 hours and drained
* 2 medium Carrots, peeled and quartered
* 3 sticks of Celery sliced lengthways and cut in two
* 2 Onions, halved
* large bunch of Coriander stalks, tied together with string
* 2 Bay leaves
* 4 small Spring onions, finely chopped
* 1 tablespoon powdered Coriander
* Salt and Pepper
* 2 tablespoons chopped Coriander leaves
====the Guacamole====

* 2 ripe Avocados, Mashed
* 1 teaspoon Cayenne
* Juice of a Lime
* Sea salt
====to serve====

* 80g Cheddar cheese, grated
* 140ml Sour cream
* 100g Iceberg lettuce, roughly sliced
* Chopped mild Red chillies, deseeded, or pickled Chillies (San Marcos Pickled Chipotle is especially good)
* 2 halved Limes

===Method===
* Put the soaked and drained Beans, Carrot, Celery, Onions, Bay leaves and Coriander stalks into a large lidded Saucepan, and top up with just enough water to cover everything.
* Place on a low heat and bring to the Boil.
* Cook gently for 90 -120 minutes until the beans are tender.
* Drain and reserve the cooking Liquor. Pick out and discard the carrot, celery, onions, Bay leaves and coriander stalks.
* Return the drained Beans to the large Saucepan, add 3 tablespoons of the cooking Liquor, the Spring onions, the Coriander powder, and season well. Cook gently for 8 minutes.
* Check seasoning again, and add a little more liquor if it looks too dry – the mixture should be very slightly runny.
* Resist any temptation to Mash, these beans are meant to be kept whole.
* Stir in the Coriander leaves.
* Set aside and keep warm.
* Warm through the Tortillas, then bring everything to the table and let everyone assemble their own wraps and enjoy.
* Y'all have a nice day now!

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