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Mexican chilli bean tortilla
- 1 tbsp olive oil
- 1 onion , chopped
- 2 garlic cloves , finely chopped
- 2 x 420g cans pinto or kidney beans , drained
- 4 ripe tomatoes
- 1 large courgette , diced
- 1 tsp smoked paprika
- 2 tbsp roughly chopped coriander leaves
- 8 flour or corn tortillas
- 1/2 iceberg lettuce , shredded
- 1 mini cucumber , cut lengthways into very thin slices using a potato peeler
- 180ml tub soured cream and chive dip
Directions:View on BBC Good Food
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