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Sylvie's Vegetable Stuffed Tortillas

4 large flour tortillas (or 6 small ones) or 4 large corn tortillas (or 6 small ones)
1 (15 ounce) can chopped tomatoes, with juice
1 (15 ounce) can red kidney beans, drained
1 courgette, roughly chopped (aka zucchini)
6 medium mushrooms, sliced
1 12 red bell peppers, roasted, peeled and roughly chopped
1 small onion, chopped
1 tablespoon balsamic vinegar
12 tablespoon ground coriander
12 tablespoon paprika
12-1 tablespoon fresh ginger, grated
2 garlic cloves, minced
salt, to taste
pepper, to taste
12 cup of grated cheese
1 tablespoon olive oil


In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent. Add the garlic and fry for a further minute. Add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally. Add the kidney beans and roast pepper, simmer for a further 10 minutes. Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up. Place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese. Place in a preheated oven, 375F/190C/Gas 5, and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.

Source: www.food.com