Mexican chilli bean tortilla
Ingredients
- 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
- ½ iceberg lettuce, shredded
- 1 mini cucumber, cut lengthways into very thin slices using a potato peeler
- 180ml tub soured cream and chive dip
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