Cottage cheese bean wrap

Full credit for this recipe goes to my favorite chef Jamie Oliver. I love his recipes and the ease with which he creates culinary magic. Being a vegetarian, I hardly get to cook most of his recipes, but I do get my inspiration from his recipes. One of my friends tried his cool mexican bean wrap and recommended that I should give it a shot. The recipe is pretty simple and I did not follow Jamie's recipe by the book. I tried to add a bit of creativity on my own and here is the verdict- YUM...

Ingredients-

1 onion (sliced)
1 cup sliced bell peppers (red and green)
2 cloves garlics (crushed and chopped)
1/2 tsp chilli powder (if you want it less spicy add only 1/2 or a dash)
1 tsp tomato puree
1 small canned tin of red kidney beans (drained and washed)
4 tortillas
1 cup cottage cheese/ paneer (cubed)
1 fresh tomato chopped
dash of crushed black pepper
salt (according to taste)

For the filling-
Saute onions in oil for 7-8 minutes. As they turn golden brown, add garlic, chilli powder, dash of black pepper and fry them for a minute. Add the chopped tomato, tomato puree and kidney beans. Cook them for 10 minutes till the juice has reduced. Add salt according to taste. Take half of this mixture and using a hand blender/mixie grind it to a paste. This becomes our spread on the tortilla. Set aside.
In a separate frying pan, saute bell peppers and cottage cheese. As they turn light golden brown, toss in the other half of the mixture (not used for the bean paste) and fry them for 3 minutes. This is our stuffing.

Final step-
Spread the bean paste on the tortilla. Add around 2 spoons of the filling. Sprinkle some grated cheese (original recipe calls for this, but I omitted it). Roll the tortilla and place them in a pre heated oven (200 degree celsius) and cook them for 15-20 minutes. Serve them with garlic sauce.