• 1 Onion, chopped
• 2 Cloves garlic, crushed or chopped
• 1 or 2 tins Plum Tomatoes, chopped
• 2 Chillies, finely chopped (again, I sometimes use the fat green ones, but use whatever)
• -Enough REALEAT VegeMince (This is availiable over here in the UK, but use whatever you can get. It is made of textured soy protein and comes in a resealabl Freezer Bag.) Chilli powder to taste and any other herbs + spices you've got lying around. I sometimes add Cumin, coriander and some Cayenne pepper when theres no Chilli powder.

• One jar Salsa (hot or mild as you like it)
• Chopped tomatoes (i use tinned 'cos it's easier)

Serves 4 or 5 really hungry people (2 each).

Preheat oven to Gas mark 3 or 4 (about low/medium) or use grill

Refried Beans:

It's best to do this in a frying pan but fry it in a normal saucepan for starters if everything falls out! Fry the onions until transparent and soft. Add chillies and garlic. Fry some more. Add the beans. Mash a bit but not so its all a squidgy mush. Add the chilli powder etc. When everything is mixed in transfer to a frying pan if not in one already. Fry until a nice crispy layer forms, but try not to burn it. It has to make a sort of cake in the frying pan. The oil is to stop it being too dry, so ignore the old heart problems and slosh a bit over the top of the bean cake. Flip it over onto the other side to cook if you are real clever, otherwise turn it onto a plate and put it back the top side down.

"Meat":

Fry the onions, garlic and chillies as before. Add the tomatoes and reduce it a bit. Then add the veggie mince. You have to judge it yourself as I don't measure it. The stuff I use pours nicely straight from the freezer! Season and heat until the mince is done. Its best not to overcook it but it doesn't seem to matter that much. It should not be too wet, but if you use a slotted spoon when spooning it out even if it has go a lot of sauce in it will be OK

How to put it all together:

Warm the tortillas. I use packet ones but if you've got lots