About this recipe:This is a delicious, healthy supper that's easy to make - especially convenient when dining alone! The recipe calls for pinto beans, but feel free to use any variety - black beans or borlotti beans would also work well.
1 flour tortilla
1 tablespoon olive oil
1/2 small red onion, chopped
1/4 red pepper, chopped
1/2 teaspoon minced garlic
1/2 (400g) tin pinto beans, rinsed and drained
a few jalapeno slices, minced
2 to 3 tablespoons cream cheese
1/4 teaspoon salt
1 tablespoon chopped fresh coriander
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Method Prep:5min › Cook:8min › Ready in:13min
Wrap the tortilla in aluminium foil and place in oven heated to 180 C / Gas mark 4. Bake for 15 minutes or until heated through.
Heat oil in a small frying pan over medium heat. Place onion, red pepper, garlic and jalapenos in the pan, cook for 2 minutes stirring occasionally. Pour beans into the pan, cook 3 minutes stirring.
Add cream cheese to the pan along with the salt. Cook for 2 minutes stirring occasionally. Stir coriander into mixture.
Spoon mixture evenly down centre of warmed tortilla and roll up. Enjoy immediately!
Extremely quick and easy to make, and also very tasty! I made this vegan by replacing the cream cheese with coconut cream (I know, it doesn't sound too appetising) which gave it a nice consistency, but with real dairy cream cheese I'm sure it would be amazing! - 16 Jul 2012