VEGETABLE & BEAN TORTILLAS

VEGETABLE & BEAN TORTILLAS Serves 4 Points per serving 7 Points per recipe 28 Freezing not recommended 4 tsp oil 1 onion, chopped 1-2 garlic cloves, crushed 1 red pepper, deseeded and chopped 1 small aubergine, chopped 120g mushrooms, sliced 180g canned chick peas or red kidney beans, rinsed and drained 1 tsp chilli powder 1 tbsp chopped fresh coriander 4 x 6" (15cm) soft tortillas 120g Cheddar cheese, grated salt & pepper fresh coriander sprigs to garnish Preheat the oven Gas 4/180'c/350'f Heat oil and saute onion & garlic until softened.  Add the pepper, aubergine, mushrooms, chickpeas or kidney beans and chilli powder. Cook for about 5 mins more.  Add coriander and mix well. Season to taste. Lay the tortillas on a work surface and divide the filling equally between them.  Roll up and place in a baking dish.  Scatter with the cheese and bake for 20-25 mins.  Serve garnished with sprigs of fresh coriander. Instead of chick peas or kidney beans use 180g frozen sweetcorn instead.  Points per serving will be 6½