Ingredients

• 8 flour tortillas
• 4 large lettuce leaves, shredded
• 3 tomatoes, chopped
• ½ cup grated reduced-fat tasty cheese
• 4 tablespoons low-fat natural yoghurt

• spray canola or olive oil
• 1 onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 440 g can red kidney beans, rinsed and drained
• 400 g can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons MAGGI Chilli Sauce

Method

1. To make the filling, spray a nonstick frying pan with oil and heat.
2. Add the onion and cook over medium heat for 3 minutes or until soft.
3. Add spices and cook, stirring, for 1 minute.
4. Add the beans, tomatoes, tomato paste and chilli sauce.
5. Bring to the boil, reduce the heat and simmer for 4 minutes or until thickened slightly.
6. To serve, divide the filling into four and place on a double layer of tortillas.
7. Roll up and top with lettuce, tomato, cheese and yoghurt.