Ingredients
- 1 onion
- 1 red pepper
- 60 g Cheddar cheese
- olive oil
- 1 clove of garlic
- 1 teaspoon chilli powder
- 1 teaspoon tomato purée
- 400 g tin of plum tomatoes
- 400 g tin of red kidney beans
- 4 large flour tortillas
- 2 large handfuls of mixed salad leaves
Method
- Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours. Baked in a tortilla with veg and cheese until golden on the outside, but oozy on the inside, it’s a real texture extravaganza. Beans are an amazing veggie source of protein and are packed with fibre, which will keep you nice and full. They also count as one of your 5-a-day, so this recipe clocks up up two of your 5-a-day! Use any leftover beans and tomatoes to make some homemade baked beans – add a pinch of paprika for a smoky kick.
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
Source: Jamie Oliver
