Mexican Bean wraps

preparing time: 20min
baking time: 10min
serves: 4 people

Ingredients:
400g canned tomatoes
2 small onions ( finely chopped)
400g kidney beans ( drained and washed)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
a small green capsicum or bell pepper ( finely chopped)
1 tbs olive oil
4 big wraps, or 6 small wraps
olive oil for greasing tin
1 1/2 cup grated cheese
1 tbs tomato puree
1 ts chilli powder


Instructions
Put the beans sieve, drain the water. Put the sieve under running cold water so the beans get washed.
In a pan, on high heat, heat 1 tbs olive oil. Add chopped onions. Stir until cooked. Stir in the Add the canned tomatoes, tomato puree, basil, oregano, chilli powder, salt and pepper. Stir in the bell pepper or capsicum and stir. Let the mixture bubble, then cover the pan with a lid. Lower the heat and let it cook for 10 min.
Meanwhile, preheat the oven to 160 degrees celsius.
Take the wraps out and spread a bit of cheese on each wrap. Take the mixture and spread some on each of the wrap. Roll it up. Put it on a greased tray and then sprinkle some cheese on top of each wrap. Bake for 10 min.
Serve and garnish with sour cream.

I tried this dish out, everyone loved it so much, it has now become a firm family favorite.
You can add green chilli to the wraps or exclude the capsicum or bell pepper. Instead of putting the mixture into the wraps, you can have it with rice and eat it with greated cheese.