Fill 1 - Tomato and Basil Beans
1 tin haricot beans
1 tin chopped tomatoes
1 tbsp tomato puree
1-2 cloves garlic
Fresh Basil to taste
Peel and crush the garlic, drain the tin of beans.
Throw all ingredients into a pan and stir in so the puree is mixed through
Let simmer until it has thickened up, around 10-15 minutes
Take off the heat and crush with a potato masher a bit to break the beans down a little (so they don't break the tortillas)
Stir in the chopped basil, season with salt and pepper to taste
Fill 2 - Herby Sweet Potato and Mushroom
1 Sweet potato
Mushrooms (type and quantity as takes your fancy, I used 10-12 white)
Olive oil
5-10 leaves fresh Sage (or 1 tsp dried would do the trick)
1 tsp Dried Thyme
2 tbsp natural yogurt
Peel and chop the sweet potato. Boil until soft, then drain and mash roughly
Chop the mushrooms fairly small (not just sliced) and gently fry in the oil with the herbs until soft
Add the mushrooms and yogurt to the sweet potato and stir in, season to taste.
Put one tortilla into a hot frying pan, quickly spread 2-3 tablespoons of fill over it and press another tortilla on top.
Fry for 30 seconds to a minute until it has browned, then carefully flip to toast the other side.
Can use a small amount of oil, although I found a dry pan seemed to work better.
Cut into quarters
This made 3 or 4 of each flavour so should satisfy two lunch boxes for the week
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