Simple Cheesy Bean & Chipotle Melts

ingredients

• 1 mayonnaise sachet (30ml) †
• 80g mature cheddar †
• 1 can of kidney beans
• 80g natural yoghurt †
• 1 chipotle paste sachets (20g)
• 1 sweet potato
• 1 tsp smoked paprika
• 6 white tortilla wraps †
• 2 spring onions

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 6

Cut the sweet potatoes (skins on) into wedges

Add the wedges to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good old mix up

Put the tray in the oven for 25-30 min or until the wedges are golden and crisp

1. Meanwhile, grate the cheddar cheese

Drain and rinse the kidney beans

1. Add the drained kidney beans, chipotle paste, smoked paprika, a very generous pinch of salt and a drizzle of vegetable oil to a pot

Mash until smooth

Tip: you can use a bowl with a flat bottom instead

1. Add the grated cheese to the pot and give everything a good old mix up – this is your bean mix

2. Divide the bean mix between the tortilla wraps and spread it out

Fold each tortilla wrap over so you’re left with 6 crescent-shaped sandwiches

1. Add the folded tortilla wraps to a second baking tray

Place the sweet potato baking tray on top of the tortilla baking tray

Put the stacked baking trays in the oven and cook for 15-20 min further or until the tortillas are slightly browned and the cheese is melted

Tip: once the tortillas have 5 min left, remove the sweet potato tray from the tortilla tray and return both trays to the oven separately, allowing the tortillas to crisp slightly

1. Meanwhile, trim and slice the spring onions finely, keeping the white and green ends separate

Combine the mayonnaise, natural yoghurt and the white ends of the spring onion with a pinch of salt – this is your spring onion dip

Serve the tortilla bean melts with the sweet potato wedges and spring onion dip to the side

Garnish with the reserved green spring onion

Enjoy!