Mexican meal: Tortilla wraps and beans

1 large onion, finely chopped
1 large red pepper, cut into thin strips
2 400g jars kideny beans
3 cloves garlice, finely chopped
150ml vegetable stock
chilli powder
sweet paprika
salt and pepper

mexican21 iceberg lettuce

1 carton natural yoghurt
1 carton Greek yoghurt
squeeze lemon juice

tortilla wraps

mexican1Heat some olive oil in a deep-sided frying pan and fry the onion gently until soft. Add the garlic and fry for another couple of minutes. Add the red pepper and fry for about 5 minutes.

Add the spices and stir well.

Pour in the tomatoes and fry for another minute or so. Add the kidney beans and heat through. Pour over the vegetable stock and bring to the boil.

Cover and simmer for 10 minutes and then remove the lid to evaporate excess liquid.

Leave to cool.

Meanwhile prepare the other dishes.

Finely shred the lettuce and sprinkle with salt.

Mix the yoghurt in a bowl and season with salt and pepper. Add the lemon juice.

Heat a frying pan over a low flame. Warm the tortilla wraps through on both side. Transfer to a plate and cover with a cloth to keep warm.