Ingredients
1 tbsp olive oil
200g/7oztinned mixed beans, rinsed and drained
handful red Peppadew peppers, sliced
½ tsp coriander seeds, crushed
½ tsp paprika
½ tsp chilli flakes
½ tsp cumin seeds, crushed
100ml vegetable stock
juice of ½ lemon
salt and freshly ground black pepper
3 tbsp olive oil
2 flour tortillas (flatbreads)

Method
1. Heat the oil in a saucepan. Place the mixed beans in the pan with the red Peppadew peppers.
2. Add the coriander seeds, paprika, chilli flakes and cumin seeds and cook for four minutes.
3. Add the stock and bring to the boil. Reduce and simmer until thick.
4. Transfer the mixture to a small blender and blend until smooth.
5. Add the lemon juice and season to taste with salt and freshly ground black pepper.
6. Spread the bean mixture over one of the tortillas and place the other tortilla on top.
7. Heat the oil in a frying pan and cook the tortilla, carefully turning once until golden on both sides.
8. To serve, place the tortilla on a plate and cut into wedges.