Fry the red onion and peppers in 1tbsp of oil for 5 minutes until softened. Add mince and cook for 10-12 minutes until cooked through.
Fry the white onion in a pot in 1 tbsp of oil until softened then add the chopped tomatoes, worcestershire sauce and balsamic vinegar. Simmer for 10 minutes.
Add red pesto to mince mixture and divide between the tortillas spooning in near the bottom in the centre. FOld in the sides of the tortillas and then into a roll. Slice each in two.
Put the tomato sauce mixture into a roasting tin and top with the tortillas. Optionally sprinkle with grated cheese and top with some of the tomato sauce.
Bake for 15minutes at 180 degrees centrigrade until crispy.
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