Sylvie's Vegetable Stuffed Tortillas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 1/2 red bell peppers, roasted, peeled and roughly chopped
• 1 small onion, chopped
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon ground coriander
• 1/2 tablespoon paprika
• 1/2-1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• salt, to taste
• pepper, to taste
• 1/2 cup of grated cheese
• 1 tablespoon olive oil

Recipe

• 1 in a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent.
• 2 add the garlic and fry for a further minute.
• 3 add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally.
• 4 add the kidney beans and roast pepper, simmer for a further 10 minutes.
• 5 divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up.
• 6 place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese.
• 7 place in a preheated oven, 375°f/190°c/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.