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Bean Burritos

4 lg Soft tortillas
1 400 gram can spicy kidney beans
175 g Cheddar cheese; grated
1/2 Iceberg lettuce; shredded finely
1/2 lg Avocado; sliced
4 tb Soured cream

Lay the tortillas out flat on a work surface and spoon a quarter of the beans along the centre of each. Pile with grated cheese, shredded lettuce and avocado and roll up to make a parcel, tucking in the ends. Pour into a baking dish and top each one with a spoonful of soured cream.

Bake at 200C/400 degrees F/gas 6 for 10-15 minutes, or until heated through. Serve with salsa to hand around.

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