• 160g tomato paste
• 400g tin crushed tomatoes
• 2 x 400g tinned red kidney beans
• 1 onion
• 2 cloves garlic
• 2 tbs brown sugar
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp dried oregano
• 1 tsp paprika
• 2 handfuls of spinach
• 2 handfuls of kale leaves
• salt to taste

For nachos:

• 3 mountain bread wraps, broken into small pieces
• Drizzle of oil
• Herbamare

Preheat oven to 180 degrees.

Heat olive oil in a saucepan or fry pan and add onion and garlic and saute until softened.  Add tomatoes, spices, salt, sugar and cook for 5 minutes.  Rinse and drain kidney beans and add to pan and heat for 2-3 minutes.  While kidney beans are heating, add wraps to oven on a lined baking tray and bake for approx 5 minutes or until golden.

Add greens to bean mix and stir through until wilted.