|1 small Onion, sliced||Saucepan|
|1 clove Garlic||Large Baking Dish, lightly oiled|
|1 tablespoon Olive Oil||Wooden Spoon|
|2 x 400g cans Black eyed or Red Kidney Beans||Can Opener|
|2 x 400g cans Chopped Tomatoes||Knife|
|1 tablespoon Tomato puree||Chopping Board|
|dried Mixed Herbs|
|1 teaspoon chilli powder|
|175g grated Cheese|
|8 Flour Tortillas|
Heat oven to 200C gas 6
Heat the oil in a saucepan and cook the onion and garlic over a medium heat until soft.
Drain and rinse the beans under cold running water and add them to the pan, cooking for about 1 minute while stirring.
Stir in the tins of tomatoes, tomato purée, a pinch of mixed herbs, and the chilli powder; add salt and pepper here if you want.
Bring the sauce to the boil and then let it cook slowly (simmer) for 20 mins, until the sauce starts to thicken, stirring occasionally to prevent sticking.
Place the tortillas on a clean work-surface and spread the sauce onto the tortillas; sprinkle half the cheese over them and then roll up and place in the baking dish, join side down.
Sprinkle the rest of the cheese over the tortillas and bake for 15 minutes.