Ingredients: (Serves 4)  
1 tbsp oil
1 onion, cut into wedges
1 red pepper, cut into strips
1 tin plum tomatoes, drained and roughly chopped
½ tin kidney beans, roughly chopped
4 flour tortillas
125g/4½ oz cheddar
200ml/7 fl oz crème fraîche
Salt, pepper
To serve: tortilla chips, grated cheese, green salad

Method:
1. Heat the oil in a large pan, add onion and pepper and fry, stirring, for 4-5 mins.
2. Add tomatoes and kidney beans, season with salt and pepper and cook for another 5 mins.
3. Preheat the oven to 210°C/fan 190°C and lightly grease a large ovenproof dish.
4. Grate half of the cheddar and cut the other half into small cubes.
5. Arrange the flour tortillas on the working surface, spoon the bean mixture along the middle of each tortilla, top with the cheddar cubes, roll up and arrange in the baking dish.
6. Mix the grated cheddar with crème fraîche and spread over the tortillas. Bake for approx 20 mins until golden.
7. Put the tortilla chips on a baking tray, sprinkle with some grated cheese and put under a hot grill for a minute. Serve the tortillas with the tortilla chips and some green salad.