To make the vegetable filling for my somasas I first peeled and cut potatoes into even sized cubes. I then boiled them for 12 minutes when they became soft. Whilst the potatoes were cooking I finely diced a red pepper and red onion and added them to a pan with garlic. I cooked them and after a few minutes I added in ground cumin, paprika and dried coriander, I fried these with the vegetables for 8 minutes to cook out any powdery taste. I then stured in the drained potatoes and cooked them for another 5 minutes to allow them to absorb all of the flavour from the spices. I next drained a tin of black beans and added it to the pan I let them warm through before adding the mix to a bowl.
I added lime juice and seasoning to boiled rice and then started to assemble the samosas. I cut one of my tortillas into 5 equal triangles and then took a new tortilla and put some rice and vegetable filling in the centre of it and put one of the tortilla triangles on top. I brushed some water around the edges of the tortilla and on the top of the triangle to act as a glue. I then folded in the edges of the tortilla to make a samosa shape. I baked them for 20 minutes until they were browned and crispy.