Ingredients
1 diced red pepper
1 small tin sweetcorn, drained
2 spring onions chopped
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground coriander
Light olive oil
4 large flour tortillas
150g grated light cheddar cheese
Method
Heat a medium frying pan with a little olive oil and fry the red peppers lightly until softened.
Remove and add to a bowl with the sweetcorn, spring onions, cheese and spices.
Mix to combine.
Brush each tortilla with the olive oil and add one to the pan.
Over one half of the tortilla add a quarter of the cheese/veg mixture and fold the other half over the top, using a turner to flatten slightly.
Cook for a few minutes until crisp and golden and repeat on the other side.
Repeat with the further three tortillas.
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