Enjoy this vegetarian recipe for Chilli Bean Wrap and Salsa

2 red onions – peel and chop finely
2 cans kidney beans
2 cans tomatoes
2 tbsp tomato puree
2 cloves garlic – crush, peel and chop finely
pinch chilli powder
2 fresh chillies – de-seed and chop finely
1 fresh tomato – chop finely
1 lemon – halve and juice
2 tbsp fresh coriander – chop finely
150ml creme fraiche
60g vegetarian mature cheddar – grate coarsely
4 tortilla wraps
1 tbsp olive oil (for the salsa)
olive oil, salt & pepper

How to
Put a few glugs of olive oil in a pan on medium to high heat. Add half of the onion and fry for 4 or 5 minutes until translucent. Add the garlic and chilli powder and stir for a minute. Add the tomato puree, can of tomatoes and kidney beans. Simmer gently for about 10 minutes. Season to taste.

Mix the fresh tomato, half of the onion, olive oil, coriander, chilli, lemon juice and a little salt in a bowl to make up the salsa.

Just before serving, heat the tortillas for about 20 seconds on each side in a hot fry frying plan.

To serve, place a flat tortilla on each plate, spoon a portion of beans, salsa, grated cheese and a dollop of creme fraiche into the middle and roll up.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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