What's cooking?
Mexican-inspired wraps
Serves 4
Preparation time: 20 minutes or less
- 6 tortillas
- Tub of organic natural yoghurt
- 1-2 fresh tomatoes (sliced)
- Grated medium cheddar cheese
- 1 red onion (diced)
- 400g of tinned kidney beans (drained and washed)
- 400g of tinned chopped tomatoes
- 1ò2-1 finely chopped red chilli (add according to taste)
- Finely chopped garlic
- 2 tsp of brown sugar
- 1 tsp of soy sauce
- 1-2 tbsp of roughly chopped fresh coriander (not essential)
1. Bring the tomato, chilli, garlic, onion, soy sauce, brown sugar and kidney beans to a boil, stirring occasionally, before taking the mixture off the heat.
2. Meanwhile warm your tortillas in the microwave or on a low heat but do not allow them to cook.
3. Spread a dollop of the bean and tomato mixture in the centre of each tortilla, add yoghurt and a generous sprinkling of cheese.
4. Wrap and serve.
