Baked Tortillas

If we could, we’d eat tortillas for almost every meal! We love the combination of jalapeños, borlotti beans, tomatoes, paprika, melted cheese and fresh coriander all wrapped up in tortillas for this scrumptious supper time treat.

Serves 2

Ingredients: Shallots, garlic, peppers, plum tomato, borlotti beans, jalepeño pepper, coriander.

Larder: 4 tortilla wraps, 40g cheddar cheese, 1 tin of chopped tomatoes, 1 tsp cumin powder, 1tsp paprika, 50ml water, lime juice (optional: sour cream).


  • Heat the oven to 180 degrees C.
  • Dice garlic, shallots and jalapeño and sauté in a glug of oil for 5 minutes until soft. Deseed and slice the peppers into thin strips and chop the tomato. Add to the pan and sauté for a few minutes while you shell the borlotti beans.chopped peppers 600px
  • Add the beans to the pan along with a tin of chopped tomatoes, 50ml water, cumin powder and paprika. Season and simmer gently for 15-20 minutes and then remove from the heat. Keep the beans submerged and if needed, add a splash more water to do so.

tomato and pepper bean mixture

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  • Place a tortilla on a baking tray or small casserole dish. Spoon just under a ¼ of the tomato mix onto the tortilla, grate over a little cheese and then roll up the tortilla. Place a second tortilla next to the first, fill and roll up. Repeat until you have 4-6 tortillas neatly lined up on the tray right next to each other so they are touching. Add any extra tomato mix on top of the wraps along with the last bit of grated cheese. Bake for 15 minutes until cheese is melted and the tortillas are just crisping at the edges.

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  • Serve the tortillas with torn coriander, a squeeze of lime and optional dollop of sour cream.baked tortillas 600px

Borlotti Bean Tagine

Beautiful borlotti beans are here in all their pink mottled glory! We love them in this delicious summer tagine.

Serves 2

Ingredients: 10g ginger, 2 cloves of garlic, 2 shallots, 1 small courgette, 3-4 chantenay carrots, 130g borlotti beans, 3-4 dried apricots, small bunch of coriander.

Larder: 1tsp cinnamon, 1tsp cumin powder, 1tsp honey, 1 tin of chopped tomatoes, 150ml water, 120g couscous, oil, salt and pepper (optional extra: yoghurt).


  • Peel and dice the shallots, garlic and ginger.
  • Sauté the shallots, garlic and ginger in heavy bottomed saucepan for a few minutes until shallots are soft.
  • Stir in the cinnamon and cumin powder and cook for a minute.
  • Add the tin of tomatoes, water, pinch of salt and honey.
  • Chop the courgette and carrots into chunks and shell the borlotti beans, and then add to the saucepan.borlotti beans
  • Chop the dried apricots into quarters or eighths and add to the saucepan.
  • Season and simmer covered until the beans are soft (about 25 minutes). Stir occasionally and add more water if needed.tagine simmering
  • While tagine is cooking, make the couscous. Place couscous in a bowl and pour over an equal volume of water. Cover with a plate or cling film and allow to stand for 5 minutes.
  • Serve the tagine with couscous and torn coriander on top and a dollop of yoghurt if desired.