TOTAL TIME: PREP Less than 30 mins COOK 10 to 30 mins

Ingredients -

2 tbsp vegetable oil
1 onion, chopped
1 red chilli, seeds removed and chopped
1 garlic clove, chopped
2 x 110g tins kidney beans, washed and drained
vegetable stock or water

For the simple salsa
4 tomatoes, seeds removed and chopped
½ red onion, chopped
small bunch coriander, chopped
1 lime

To serve
1 packet of wheat tortillas
250ml/9fl oz plain yoghurt or soured cream

Directions -

For the filling, add the oil to a pan and cook the onion, chilli and garlic until softened. Add the beans and cook for a further 10 minutes, stirring occasionally. Add a little vegetable stock, about half a small glass, cook the beans until the mixture is smooth and not runny.

Mash the beans roughly with the back of a fork or a potato masher, then set aside.

For the salsa, mix together the tomatoes, red onion, a squeeze of lime juice and a handful of the chopped fresh coriander.

Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans.

Warm each tortilla through in a pan and put on a plate, spoon over some of the filling, add a spoonful of the yoghurt and a little salsa. Roll up and serve immediately.