Step 1

Heat oil in a frypan, add onion, garlic and sauté for 4-5 minutes stirring continuously. Stir in cumin, undrained Edgell Red Kidney Beans and Leggo's Tomato Paste. Simmer uncovered for 2-3 minutes, stirring occasionally.

Step 2

Remove from heat and stir through Edgell Corn Kernels and Edgell Diced Capsicum. Heat tortillas following packet directions. Divide bean mixture between tortillas and sprinkle each with 1 tablespoon cheese. Roll up and place in a baking dish seam side down. Sprinkle with remaining cheese.

Step 3

Cover with foil and place in a preheated oven at 180°C for 10 minutes. Remove foil and cook a further 5 minutes. Serve immediately with garden salad.