Super Easy Roast Bean Tortillas with Hot Tomato Sauce

Another quick and easy staple.
Shove it in the oven and stir occasionally… The children have assorted salads and spreads in theirs.

Ingredients to serve two
2 tins of kidney beans, drained
– or mix it up by subbing aduki, black beans and/or haricot for around half or two-thirds of this quantity
2 peppers, in thin half-rounds
1 medium onion, diced
1 clove garlic, finely chopped
Enough olive oil to generously coat

Hot sauce:
1 tin chopped tomatoes
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon balsamic vinegar
Fresh chilli, finely chopped or dried chilli flakes to taste
Note- the above sauce is lovely. But now I usually have these with the Red Velvet Mole from Appetite for Reduction

Salad leaves
Wholemeal Tortillas
Vegan cheese (optional, grated – I like Veganic Pizza Cheese)

Throw everything, well mixed, onto an oven tray. Bake at 200c for about an hour, stirring occasionally and scraping up anything stuck on. You can turn it off any time and let it sit in a warm oven until you want to heat it up to eat it.

Hot sauce:
Sauté onions and garlic in a little oil, before adding tomatoes, chilli and balsamic vinegar. Reduce to a thick sauce.

Let everyone roll their own, adding cheese and salad as they wish. Children may prefer things like peanut butter, sliced apple, banana, cucumber, celery, vegan meats… Or whatever you can imagine that can be wrapped!

1 thought on “Super Easy Roast Bean Tortillas with Hot Tomato Sauce

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