I used less chill pepper as the original recipe was too spicy for me.
5 tbsp olive oil
3 garlic cloves, crushed
1 red chilli pepper, deseeded and finely chopped
400g can chopped tomatoes
1/2 tbsp paprika powder
salt and pepper
1 big onion, finely chopped
400g can red kidney beans
1/2 tsp chilli powder
1/2 tbsp dried oregano
8 flour tortilla's
125ml sour cream
100g feta cheese, crumbled
1 green onion, rings
2 tbsp fresh coriander leaves, chopped
1. Heat oven to 200 degree C. Heat 2 tbsp oil in a saucepan, and fry half the garlic and chilli pepper for about 2 minutes. Add the chopped tomatoes and paprika powder, and simmer for about 10 minutes to make a thick sauce. Season with salt and pepper.
2. Heat 3 tbsp olive oil in another saucepan and brown the remaining garlic and onions. Stir in the beans, chilli powder, and oregano. Mash the mixture into a puree while warming it. Season with salt and pepper.
3. For each tortilla wrap, spread over a thin layer of tomato sauce and then spoon over some bean mixture. Roll it up and lay it in a lightly greased baking dish. Make 8 tortilla rolls. Pour the tomato sauce all over the baking dish, and scatter with sour cream and crumbled feta cheese.
4. Cook in the oven for 20 to 30 minutes. Scatter with chopped coriander leaves, and serve.