Mexican chilli bean tortilla

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  finely chopped

• cans pinto or kidney beans↗2 x

  drained

• ripe tomatoes↗4
• large courgette↗1

  diced

• smoked paprika↗1 tsp tsp
• roughly chopped coriander2 tbsp tbsp

  leaves

• flour or corn tortillas↗8
• iceberg lettuce↗½

  shredded

• mini cucumber1

  cut lengthways into very thin slices using a potato peeler

• tub soured cream180ml ml

  and chive dip

Step-by-step instructions

1. 1

   Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.

2. 2

   Add the remaining can of beans, the tomatoes, courgettes, paprika and 5 tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!