Serves 4


8 flour tortillas

Tin of kidney beans (preferably in chilli sauce)

Tin of chopped tomatoes

2tbsp tomato puree

2 courgettes

2 onions

2 peppers

3 chillies

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!

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