- 2 tbsp light olive or rapeseed oil
- 1 onion, finely chopped
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
- 1 tbsp taco seasoning mix (or mix
together 1 tsp cumin, 1 tsp cayenne pepper and 1/4 tsp salt)
- 400g red kidney beans, drained and rinsed
- 400g chopped tomatoes
- 240g sweetcorn, drained and rinsed
- 300 ml passata
- 7 wholemeal soft tortillas
- 125g cheddar, grated
- Preheat the oven to 180°C. Heat the oil in a
non-stick pan over medium heat and add the onion.
Fry for 3 mins until softened, then add the peppers
and cook for a further 2 mins. Mix the taco
seasoning (or spices), followed by the beans,
sweetcorn and chopped tomatoes. Cook for a
further 5 mins.
- Place 2-3 tbsp of the passata in an oven proof
dish and spread out evenly on the bottom. Spoon
2-3 tbsp of the mixture in the centre of the tortilla
and a sprinkle of cheese, and roll up. Place tortillas
folded side down. Pour over the remaining passata
over the tortillas and the rest of the cheese.
- Bake in the oven for 15 mins until golden.