½ onion, cut into wedges
2 tomatoes, seeded and halved
1 garlic clove, peeled
1 chipotle chilli, soaked in hot water for 10 minutes (or 2 tsp chipotle paste)
400 g butternut pumpkin, peeled and diced
200 g black beans from a tin, rinsed and drained
1 jalapeño chilli, seeded and diced
30 g cheddar, grated
bunch coriander finely chopped
½ lime, juiced plus wedges to serve
- Heat a frying pan to very hot. Dry fry the onion, tomatoes and garlic until charred all over, then tip into a small food processor with the chipotle, pulse until combined, then season well.
- Tip the pumpkin into a microwaveable bowl with a splash of water, cover with clingfilm and microwave for 10 minutes until really soft. (Or steam until tender). Mash with a fork and season. Add the black beans and mash again, then stir in the jalapeño, cheddar, coriander and lime. Divide between the 4 tortillas and spread onto half of the rounds. Fold the other half over and squash down until they hold together. Heat in a dry frying pan until golden and crisp, and the filling is hot. Cut into wedges and serve with the salsa, lime wedges and more coriander.