In a little oil, gently fry the onion for 10 minutes. Then add the garlic and chilli powder. Add the tomato puree, the drained kidney beans and the tins of tomatoes with their juice. Cook for 10 minutes until the juice has reduced then add salt to taste. This is your filling.
In a separate saucepan, fry the peppers in a little oil and set aside. Divide the filling mixture in half then blitz one half, using a hand blender, to form the bean paste.
Add the peppers to the other half of the filling.
Spread the tortillas with the warm bean paste. Then add a serving spoon of the filling and sprinkle with cheese (remember to omit the cheese for vegans). Roll up the tortillas and place on the greased baking tins. Cover with a lid and heat through in a preheated oven on 200°C/400°F/gas 6 for about 20 minutes.
Serve with a mixed leaf salad or a cucumber and mint salad. This recipe is from School Dinners.
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