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Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 4 persons
This meal, if served as four portions, provides 386 cals, 12.5g fat (of which 5.5g saturates), 10g sugar and 1.2g salt per portion.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely sliced
- 1 red pepper, de-seeded and sliced
- 1 clove of garlic
- 1 tsp chilli powder
- 1 tsp tomato puree
- 400g (12½oz) tin of plum tomatoes
- 400g (12½oz) tin of beans (eg haricot/red kidney beans), washed and drained
- 4 large flour tortillas
- 60g (2½oz) Cheddar cheese, grated
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4.
2. Heat the oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, until softened.
3. Add the red peppers, garlic and chilli powder and continue to cook until soft.
4. Add the tomato puree and the tomatoes and beans, gently cook for 10 minutes until slightly reduced, then season.
5. Divide the filling mixture in half, then either blitz one half with a hand-held blender to form a bean paste - or mash with a potato masher.
6. Spread the tortillas with the warm bean paste, then add a serving of the whole bean filling. Sprinkle with cheese.
7. Roll up the tortillas and place on lined baking tin.
8. Bake for 5 - 10 minutes, or until golden and warmed through.
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