Combine and mix the cayenne pepper and paprika with about 2 Tablespoons of olive oil, and brush onto the mountain bread, laying flat on an oven dish. Set aside.
Chop your lettuce and tomatoes and place in your serving plates/bowls.
Place the chilli, coriander, lime juice and avocado into the food processor and mix until smooth. Stir in your almond milk a little bit at a time, and add more or less to get the quantity you like. Set aside.
Place your mountain bread in the oven, checking regularly - there is a sweet spot when the mountain bread is crispy but the middle bits still have a little bit of bite to them. This is at approximately 5 minutes - it may look like the edge is crispy and the middle just has some oil on it, but in fact the middle part is usually crispy too. You can pick it up to check.
Heat a frypan, and add a dash of olive oil (and some extra paprika and cayenne pepper if you wish).
Cut the corn kernels off the cob, and place in the frypan with the black beans, and fry for approximately five minutes or until cooked.
Combine the corn, black beans and break the mountain bread onto the lettuce and tomatoes, and then add the dressing.
Notes
Mountain bread is pretty incredible stuff - if you look at the back of the ingredients label, it only has about 4 ingredients. If you look at the ingredients in wraps, there are often all sorts of nasties in there.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/mexican-salad/