Recipe by -Sylvie-
I had some vegetables to use up the other night and didn't want rice, pasta or potatoes again so I came up with these. I served them with a side salad and some natural low fat yoghurt (trying to stay off the sour cream). I hope you'll enjoy them as much as we did. You can just use bell pepper, but going to the extra trouble of roasting it first is really worth it, it adds a lovely sweetness to the dish (you can pop them under a hot grill while the first ingredients are simmering). If you like it spicy just add some chopped jalapeños, chili powder or red pepper flakes.
- 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
Directions See How It's Made
- 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, 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.