• 2 tbsp olive oil
• 1 clove of garlic, finely chopped
• 1 red chili, finely chopped (optional)
• 1 onion, finely diced
• 2 red peppers, finely diced
• 1 yellow pepper, finely diced
• 2 courgettes, finely diced
• 2 cans of beans (kidney beans, black-eyed beans, butter beans), drained
• 150ml (5fl oz) tomato passata or blended tinned tomatoes
• Hot chili sauce (optional)
• To serve: 8 tortillas
• 1 tbsp fresh coriander
• Sour cream (optional)
• Grated vegan cheese or cheddar cheese

Heat the oil in a large frying pan. Add the onions to the pan and cook for 2 minutes before adding the garlic, chili and diced peppers. Fry for a few minutes before adding the courgettes and beans. Next pour in the passata and add a dash of chili sauce before mixing everything together. Season with salt and pepper. Cook everything for a couple of minutes until hot then sprinkle with chopped coriander and serve with tortilla, sour cream (optional) and grated cheese (cheddar or vegan cheese).