Kidney Bean Burritos

These tasty, hassle-free wraps make a great lunch, party food or snack for vegetarians and meat-eaters alike.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 2 1⁄4 lbs  cooked kidney beans
• 5  ounces onions, chopped
• 1  teaspoon soy sauce
• 5  ounces  ready-made salsa
• 1  garlic clove, crushed
• 1⁄2 tablespoon ground cumin
• 1  jalapeno pepper, diced
• 1⁄2  red pepper, diced
• 1⁄2 bunch cilantro, chopped
• 1  teaspoon ground coriander
• 1⁄2 teaspoon paprika
• 10  soft flour tortillas
•  salad leaves, to serve

Directions

1. Preheat the oven to 350°F
2. Place all the ingredients for the filling together in a blender and whiz to a puree.
3. Divide the filling between the tortilla wraps and spread evenly. Roll up and lay in a baking dish.
4. Bake for 10 minutes. Serve with salad leaves.