Mexican bean tortillas

For my birthday, Meegan bought me an annual subscription to Super Food Ideas! I love trying out new recipes each month. Here's two yummy recipes from the October magazine that I made for my mum and brother on Saturday night.

Ingredients:
olive oil cooking spray
1 small brown onion, thinly sliced
2 garlic cloves, crushed
2 tomatoes
420g can red kidney beans, drained, rinsed
1 tablespoon taco seasoning
1/4 teaspoon chilli powder
4 flour tortillas
1/2 green capsicum
3/4 cup grated cheddar cheese
1 cucumber, diced
1/2 cup coriander leaves
1/4 cup chunky tomato salsa
1/4 cup low fat yoghurt
2 iceberg lettuce leaves, shredded

Method:
1. Lightly spray a saucepan with oil. Heat over medium heat. Add onin and cook, stirring, for three minutes or until soft. Add garlic and cook for 1 minute. Finely chop 1 tomato. Add chopped tomato, beans, 1/4 cup cold water, taco seasoning and chilli powder to saucepan.
2. Bring to the boil. Reduce heat to medium low. Simmer, uncovered, for 10 minutes or until liquid has reduced and thickened. Using a potato masher, roughly mash.
3. Preheat oven to 200 degrees. Lay tortillas on a workbench. Spread with bean mixture. Top with capsicum. Roll up tortillas tightly to enclose filling. Tranfer to a lightly greased baking dish. Sprinkle with cheese. Bake for 15 - 20 minutes or until cheese is melted and tortillas warmed through.
4. Meanwhile, dice remaining tomato. Combine tomato and cucumber in a small bowl. Slice tortillas in half and place on plates. Top with coriander. Serve with salsa, yoghurt, lettuce and tomato salad.

Serves 4