Tessa's Vegetarian Refried Bean Tortillas

Tortillas
Grated cheese
Sour cream
Jalapeno peppers
Chilli sauce
Eggs

Beans
Onion
Red capsicum
Garlic
Coriander seeds
Cumin
Cayenne or chilli powder
1 can black beans
1 can kidney beans
Fresh tomatoes or tinned tomatoes
Fresh coriander

Guacamole
Avacado
Lime juice
Salt & pepper
Fresh coriander

Salsa
Red onion
Tomato
Coriander
Salt & pepper

Directions
Fry chopped onion with finely diced red capsicum for a couple of minutes. Add a small amount of crushed garlic and pinches of ground coriander seed, cumin and cayenne or chilli powder. Fry a further minute or two. Add a drained can of black beans another of kidney beans. Add diced fresh tomatoes or half a can of chopped tomatoes and let simmer until the ingredients come together and the mixture thickens (while this is happening, you can crack a couple of eggs over the top to poach if you desire). Add a handful of chopped, fresh coriander at the end and stir.

Buy freshly made soft tortillas or burritos from the Spanish grocer on Johnson St down the road from the gym. Heat these by dry frying them for a few minutes each side on a cast iron or non-stick fry pan.

Spoon some beans onto the centre of the tortilla. Add spoonfuls of guacamole, salsa, grated cheese, sour cream, jalapeno peppers, chilli sauce and poached egg if you fancy. Fold the bottom of the tortilla over towards the middle, followed by the two sides, to make a pocket that is open at the top and hopefully holds your ingredients inside.