1 tbsp Olive Oil
1 Onion - chopped
2-3 Carrots - grated
1 (appox. 400g) Large Sweet Potato - chopped small
1 x 400g tin Pulses (black beans, kidney beans, mixed pulses are all good)
1 x 400g tins Chopped Tomatoes
2 tsp Hot and Smoky Chipotle Spice or Chilli Powder
Freshly Ground Black Pepper
8 Flour Tortillas
Grated Cheese (optional)


  1. Heat the oil in a pan and fry the onion, carrots and sweet potato until soft (about 15 minutes)
  2. Sprinkle over the chipotle spice, stir in the tomatoes and pulses and bring to the boil.
  3. Turn the heat down and simmer for 10 minutes then season with salt, pepper and more chipotle if needed.
  4. Spoon a thin layer of the filling into the base of a deep oven tray or casserole dish.
  5. Place a couple of tablespoons of filling into each tortilla, roll up and place next to each other in the tray or casserole dish.
  6. Spread the remaining filling over the top of the tortillas, leaving the ends ‘bare’ to go crispy. Sprinkle on some grated cheese if using or you can pour over a little cheese sauce if you prefer.
  7. Bake in the oven at 180°C for approximately 25 minutes until the cheese is golden and the tortillas are just starting to go crispy.