1 can pinto beans
125g cream cheese
1 pot natural yoghurt
175g grated cheddar
1 tbsp oil
2 onions, chopped
2 garlic cloves, crushed
½ tsp ground cumin
2 tsp cayenne pepper
1 medium courgette, chopped
2 large tomatoes, chopped
A handful chopped parsley
Salt and pepper
Recipe
Brown the onions and garlic in oil. Add the cumin, cayenne pepper, courgette and tomatoes. Cook for about 10 minutes then mix in the pinto beans and yoghurt.
When you're ready to serve, mix in the cream cheese and cheddar cheese, sprinkle with parsley. Serve with floured tortillas.