Serves 4

Getting ready: 15 minutes
Cooking Time: 15 minutes

Shopping List

2 tins red kidney beans, drained
squeeze lime juice (to taste)
5-6 teaspoons chilli sauce
4 spring onions, chopped
2 cloves garlic, finely chopped
quarter block cheddar cheese, grated
4 large tortilla wraps
1 pot sour cream or guacamole

How to make it

Step one: Heat oven to Gas 6/200C.

Step two: In a large bowl roughly mash the beans, lime juice and chilli sauce. Then add the spring onion and garlic.

Step three: Use two wraps to make each Mexi Baked Tortilla. Spread half the mixture onto one wrap, keeping a border around the edge, then sprinkle the cheese over and cover with the second wrap. Repeat using remaining wraps and mixture.

Step four: Place side by side on a baking tray and cover loosely with foil. Bake for 10 minutes. Remove foil and bake for a further 5 minutes. Serve with sour cream or guacamole.

You could also try…
- Using jalapeno peppers instead of chilli sauce.
- Adding fresh herbs such as coriander.

© The Vegetarian Society 2008