Yummy, a little bit spicy, and a great, quick and nutritious vegetarian evening meal!
Ingredients (serves 4):
1-2 tbsp of olive or rapeseed oil
1 onion - finely chopped
1 red pepper, de-seeded and sliced
1 yellow pepper, de-seeded and sliced
A spice mix of: 1 tbsp chill powder, 1 tsp paprika, half tsp garlic powder, half tsp oregano, half tsp cumin, half tsp salt (put in a pot with a lid and shake to combine)
400g can of red kidney beans, drained and rinsed
200g sweetcorn (either from a can drained, or frozen)
300ml passata
200g chopped tomatoes
4 tortillas
125g cheddar cheese grated
Method:
Pre-heat the oven to 180 or 160 fan
Heat the oil in a frying pan and fry the onion for about 3 mins until softened
Add the peppers and cook for another 2 mins
Add the spice mix, and mix in
Add the beans, sweetcorn and chopped tomatoes and cook for 2 mins
Put 1-2 tbsp of the passata into an ovenproof dish and spread over the bottom
Spoon a quarter of the mixture into each tortilla, with some cheese, and roll up
Place the tortillas folded side down (i didn't do this and they opened up!), side by side in the dish
Pour over the rest of the passata
Sprinkle over the rest of the cheese
Bake in the oven for 15 mins until golden on top, then serve with a salad
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