Nigella's Mexican Lasagne recipe | HotCooking

Ingredients

• 1 tbsp light olive oil or rapeseed oil
• 1 onion, finely chopped
• 1 clove of garlic, chopped
• 1 red pepper, chopped into small chunks
• 2 bird's-eye chilis, finely chopped (seeds included)
• 1 tsp sea salt flakes (or ½ tsp fine sea salt)
• 2 tbsp coriander stalks, chopped
• 2 tins chopped tomatoes (800g)
• 400ml water (swilled from the tomato cans, see intro)
• 1 tbsp tomato ketchup
• 2 tins black beans, drained and rinsed (roughly 480g when drained)
• 2 tins sweetcorn (roughly 450g total when drained)
• 250g Cheddar cheese, grated
• 1 pack tortillas (8 pieces, I use 50% wholemeal wraps)