8 flour tortillas
Tin of kidney beans (preferably in chilli sauce)
Tin of chopped tomatoes
2tbsp tomato puree
jalopeño peppers, if desired
olives, black ones look good, but green ones taste better
dried chillies, if desired
herbs of your choice
grated cheese, Cheddar is fine
soured cream or guacamole
Chop the vegetables, and add everythingto a pan (except the cheese, tortillas, cream or guacamole and half of the olives), cook together until the vegetables have softened (but not gone mushy).
Assemble the tortillas like fajitas and lay longways in an ovenproof dish, reserving some of the vegetable mixture.
Pour the remainder of the mixture over the top, scatter over the remaining olives and top with the cheese.
Bake for a few minutes in the oven until the cheese is melted.
Serve with soured cream or guacamole, or both!