Kidney bean pesto and ricotta wrap

Ingredients:

Servings:4

Favorite tortilla-4

For kidney bean mix:

Dry kidney beans-1 cup
Onion-1
Capsicum-1
Red chilly sauce-2 tbsp
Salt-to taste
Pepper-to taste
Lemon-1/4
Green onions-1/2 bunch

For Ricotta spread: 

Ricotta-4 tbsp
Salt-to taste
Pepper-to taste
Pesto-4 tbsp

Method:

1. Soak kidney beans overnight. Next day pressure cook with enough water and pinch of salt for 6-8 whistles. Cook on medium flame for the first two whistles and switch to small flame. Cook till soft.
2. Heat oil on a pan and add finely chopped onion and capsicum. Add salt and paper. Cook till soft.
3. Add drained kidney beans to the onion and pepper mix. Smash some beans.
4. Add chilly sauce and cook till the water evaporates. Turn of the stove and mix in lemon juice and copied green onions.
5. To make ricotta pesto spread, add all ingredients listed and mix well.
6. To assemble, heat a pan and cook tortilla till it gets brown on both sides.
7. Apply ricotta spread on one side of tortilla. Add kidney bean mixture, make a wrap and enjoy!!