VEGETABLES: If you are in the mood to serve Mexican food, this recipe will give simple and good result.

CHILLI BEAN TORTLLA WRAPS:

1 x 15 oz. can red kidney beans, drained

12 tortillas

veggie mix:                                                     

    2 cloves garlic, crushed

    1 onion, finely chopped                                           1

    green pepper, seeded and chopped

   

spice mix:

    2 small red chillies, seeded and chopped                   

    ½ tsp. cayenne pepper

    1 tsp. each paprika   & ground cumin

    ½ tsp. sugar                                                             

1 x 15 oz. can crushed tomatoes + 1 tbsp. tomato paste

2 tbsp. olive oil

8 oz. Cheddar cheese, grated

1 cup sour cream                                                         

½ cup water

salt and pepper

Heat oil in a saucepan over medium heat and cook garlic, onion and green peppers, stirring frequently, for 8-10 minutes, or until softened. Add spice mix, tomatoes, tomato paste, beans and water. Bring mixture to a boil, reduce heat and simmer for 15-20 minutes, or until sauce is thickened and reduced. Add salt and pepper to taste.

Put some chilli beans along the middle of each tortilla, sprinkle it with 2 tbsp. of the cheese and roll it up. Put 3 rolls, seam-side down, on a double layer of foil and seal the foil to form a parcel.

Preheat a barbeque to medium direct heat and grill the parcels for 6-8 minutes on each side or until they are heated through.

Unwrap the foil parcels and slide tortillas onto serving plates. Top them with the sour cream to serve.