You will need- 1 tbsp olive oil
- 1 orange or yellow pepper, seeded and diced
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 tsp chilli powder
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 125g California Raisins
- 400g can red kidney beans, drained and rinsed
- 1 pkt 8 tortillas
- 1/2 iceberg lettuce, shredded
| Nutrition Facts (per serving) |
| Calories |
275kcals |
| Total fat |
2.5g |
| of which saturated fats |
0.5g |
| Protein |
8.5g |
| Carbohydrates |
58g |
| Fibre |
5.5g |
| Iron |
2.7mg |
| Sodium |
369mg |
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Method- Heat the oil in a frying pan, add the pepper and onion and stir fry for 3 minutes until browned. Add the garlic and spices and cook for 30 seconds then mix in the tomatoes, raisins and red kidney beans.
- Simmer the mixture for 5–8 minutes or until the juices from tomatoes have become pulpy.
- Heat the tortillas as directed on the packet or heat a griddle pan and warm them on each side. Place some shredded lettuce in the middle of a tortilla, add a large spoonful of the bean mixture. Fold one end onto the mixture and then fold over two sides leaving one end open. Eat at once.
- Serve with grated cheddar cheese if wished.
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Think Raisins, Think California
