Spicy Bean and Feta ‘Crunch-Wraps’

 

Tortilla Wrap

8 large tortilla wraps

Filling:

1 onion, finely chopped

2 tbsp vegetable oil

2 tbsp Rajah Flavourful and Mild curry powder

2 tin x 410 g tinned red kidney beans, drained

1 tin x 205 g Mexican-flavoured canned tomato

2 cup crumbed feta cheese

2 ½ cups corn chips

1 cup sour cream

Tomato salsa:

1 cup mixed heirloom tomatoes, diced

1 red onion, finely diced

2 tsp vinegar

Robertsons salt and black pepper, to season

pinch of sugar

To make the filling, fry the onion in the oil over medium heat for 5 minutes. Add the Rajah Flavourful and Mild curry powder and cook for a minute then add the kidney beans and canned tomato. Season well with Robertsons Salt and Black Pepper and cook for 10 minutes. Keep a close eye on it and stir it about every 2 minutes.

Remove from the heat and set aside.

Cut a slit into each of the wraps - stopping when you hit the centre.

Put the spicy bean mixture on ¼ of the wrap, the sour cream and corn chips on the next ¼ and then the cheese on the 3rd ¼. Now fold each ¼ onto another ¼ until you end with a triangle parcel.

Toast in a medium-hot pan for 5 minutes on a side.

Serve with salsa.