Chick pea & Mexican Bean Hotpot

Chick pea & Mexican Bean Hotpot

Serves 4
5½ pts per serving (Original points)

1 tsp oil
1 sliced onion 
420 g can chickpeas 
420 g can kidney beans in chilli sauce 
400 g can chopped tomatoes 
2 cloves crushed garlic 
salt, pepper, 
4 med soft flour tortillas


Preheat grill. 
Heat oil in pan and gently fry onion. 
Add chickpeas, beans tomatoes and garlic. Mix well and heat gently. 
Grill tortillas for a few seconds on each side. Season bean mixture to taste and serve with warmed tortillas.


Notes:
Not sure why it is a hot pot as this is not my idea of a hotpot but it sounds nice anyway.
It would be nice with a jacket potato or rice or even cooked in the oven with a layer of potatoes on it.