sea salt and freshly ground black pepper, to taste
1 tablespoon tomato puree
400g refried beans
4 (20cm) wheat tortillas
100g extra mature Cheddar cheese
2 tablespoons chopped fresh coriander
2 tablespoons creme fraiche
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Method Prep:5min › Cook:20min › Ready in:25min
Preheat the oven to 200 C / Gas 6.
Sauté the peppers with the olive oil in a large non-stick frying pan until soft then add the tomatoes, garlic, chilli powder, red wine vinegar, caster sugar, oregano, a generous pinch of sea salt, black pepper and the tomato purée. Bring to the boil then simmer for 10 minutes, allowing the mixture to reduce slightly and thicken.
Place the refried beans in a pan and heat through, stirring frequently until blended and piping hot.
Wrap the tortillas in foil. Bake the tortillas in the pre-heated oven for 6 to 7 minutes until soft and piping hot (or heat according to packet instructions).
Remove tortillas from the oven, spread each tortilla with a thick layer of beans, a tablespoon of the tomatoes and peppers, 25g grated cheese, 1/2 tablespoon of coriander and 1/2 tablespoon of low fat crème fraiche. Wrap up and eat immediately.
For a non vegetarian alternative try adding 200g of sliced chicken breast.