Onion-bean tortilla

Ingredients

• 1/2 tsp Oilve oil
• 1 clove Garlics
• 0.1 g Salt
• 50 g Onion
• 200 g Canned tomatoes
• 100 g Tomato sauce
• 2 g Oregano, dried
• 2 g Basil, dried
• 1 pcs Whole-wheat tortillas
• 20 g Edam

Method

1. To make the onion and bean tortilla, heat the oil in a pan, add the thinly sliced onion and after 1 minute of frying, add the crushed garlic.
2. Sauté for a further 1 minute, then pour over the canned beans (with the sauce on). Season with salt and pepper and cook for 2-3 minutes from boiling, then turn off the heat.
3. For the sauce, mix the crushed garlic, salt, pepper, oregano and sugar in the passata.
4. Spoon the bean casserole into the centre of the tortilla sheets, then roll up into a baguette.
5. Pour the tomato sauce into a baking dish, place the tortillas on top, sprinkle the top with grated cheese and place in a preheated oven at 200 Degrees (390 F) for about 10 minutes.
6. Turn the oven to broil for the last 2 minutes and sprinkle with freshly chopped parsley when serving.