• 1 onion, finely chopped

  • 4 tsp olive oil

  • 4 garlic cloves, finely chopped

  • 2 tsp ground cumin

  • 1 tbsp tomato purée

  • 400g can pinto beans, drained and rinsed

  • 3 courgettes, sliced on the diagonal

  • 175g cheddar, grated

  • 1 green chilli, finely chopped

  • large handful coriander, roughly chopped

  • 8 flour tortillas


Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.

Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.

Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.