- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red or yellow pepper, seeded and chopped
- 200g can chopped tomato
- 85g canned mixed bean, rinsed and drained
- good pinch of mild chilli powder
- 3 generous handfuls of fresh spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 flour tortilla, about 20cm in diameter
Heat the olive oil in a frying pan, add the onion and pepper and cook gently for a few minutes until they are soft.
Tip in the tomatoes and mixed beans, then add the chilli powder. Heat until the sauce is bubbling, then lower the heat and simmer gently for 10 minutes. Now add the spinach to the tomato and bean mixture and cook until the leaves have wilted – this will only take a minute or so. Remove the pan from the heat. Check the seasoning – you shouldn’t need salt, though you might want to add a little pepper, and more chilli powder if you like things hot.
Lay the tortillas on a work top, spoon in the filling, then fold them into triangles.
Making a chilli
The spinach and tomato mixture is delicious served by itself in a bowl with a hunk of granary bread to mop up the juices.
Making it tomatoey
Use tomato flavoured wraps instead of plain tortillas.
Making it mushroomy
Lay 4 large flat mushrooms in a greased baking dish, with the brown gills facing up. Pile the spinach and tomato mixture on top of the mushrooms, cover with foil and bake at 190C/gas 5/fan 170C for 15-20 minutes.