With Bell Peppers, Tomatoes & Chili 

Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavors. Baked in a tortilla with vegetables and cheese until golden on the outside, but oozy on the inside, it’s a real texture extravaganza.

Courtesy of Hello Fresh

Cooking time: 40 min.

Servings: 2

Ingredients:

• ½ an onion
• ½ a green or red bell pepper
• 1 ounce Cheddar cheese
• 1 Tablespoon + 2 teaspoons olive oil
• ½ a clove of garlic
• ¼ teaspoon chili powder
• ½ teaspoon tomato paste
• ½ can of whole peeled tomatoes
• ½ can of red kidney beans
• 2 large flour tortillas
• 2 ounces of mixed salad leaves
• Balsamic vinegar

Preparation:

1. Preheat the oven to 400°F. Peel and thinly slice ½ the onion, then slice up ½ the green or red bell pepper, removing seeds and white ribs.
2. Heat 1 teaspoon of oil in a frying pan over a medium-low heat and gently sauté the onion for 10 minutes, or until softened.
3. Crush ½ a clove of garlic then add to the pan along with ¼ teaspoon of chili powder.
4. Add ½ teaspoon of tomato paste and ½ the tomatoes, breaking them up with a spoon as you go, then drain and add ½ the kidney beans.
5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper
6. In a separate frying pan, sauté the bell pepper in 1 teaspoon of oil until starting to soften, then set aside.
7. Divide the filling mixture in half, then blend one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a fork.
8. Spread the tortillas with the warm bean paste, then add the filling and sprinkle with cheese. Roll up the tortillas and place on a lightly oiled baking sheet.
9. Bake for 5 to 10 minutes, or until golden and warmed through.
10. Dress the salad leaves with 1 tablespoon of oil and vinegar, then serve alongside your bean wraps.