- 4 tortillas
- 2 red peppers
- 400g souping mushrooms
- 400g tin of black beans
- A large handful of coriander
- 1 tbsp Cajun seasoning
- 150g Greek style yogurt
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- Frying pan
- 1.
Preheat your oven to 120°C/Fan 100°C/Gas 1/2. Wrap the tortillas in foil and pop them into the oven to warm while you cook the rest of the dish.
- 2.
Halve the red peppers and scoop out the seeds and white pith. Cut the peppers into 1cm-thick slices. Tear the mushrooms into small chunks. Drain and rinse the black beans.
- 3.
Warm a frying pan on a medium heat for 2 mins, then pour in 1 tbsp olive oil. Add the peppers and mushrooms, season with salt and pepper and fry for 5-6 mins till softened, stirring occasionally.
- 4.
While the veg cook, finely chop the coriander stalks and place them in a bowl. Roughly chop the leaves and add half to the bowl, setting the other half aside. Stir the yogurt into the coriander with a generous pinch of salt and pepper.
- 5.
When the veg has fried for 5-6 mins, add 1 tbsp Cajun seasoning and a good pinch of salt. Tip in the black beans with 2 tbsp water and cook for 4-5 mins, stirring once or twice, to warm through.
- 6.
Remove the tortillas from the oven and carefully unwrap them. Divide the tortillas between 2 warm plates and top with the spiced veg and beans. Top with the coriander yogurt and remaining coriander leaves to serve.