Frozen Sweetcorn (optional, if the mixed beans have no sweetcorn)
Cheddar: 60g, grated
Spring Onions: 8, chopped
Chipotle paste: 5 tsp
Tomato Puree: 2 tbsp
Tortillas: 4
Soured Cream
Oil
Salt
Pepper
Method
Add the beans to a mixing bowl and mush with a fork.
Add the cheese, spring onions, sweetcorn, chipotle paste and tomato puree to the mixing bowl. Season with salt and pepper to taste. Add more chipotle paste, if desired.
Lay out the tortillas and split the mixture evenly across each.
Spread the mixture across half of each tortilla, to make folding easier. Fold over each tortilla.
Put a frying pan on a high heat with a small drizzle of oil.
Fry each tortilla for a minute or two, until browned, then flip and repeat. Keep an eye on the underside to avoid it burning. Set aside once both sides are browned.
Serve with some soured cream.
Notes
This also works with ancho chilli paste.
The original makes a side salad but I have better things to do with my life.