Ingredients:
4 large flour tortillas (or 6 small ones) or 4 large corn tortillas ( or 6 small ones)
1 (15 ounce) cans chopped tomatoes, with juice
1 (15 ounce) cans red kidney beans, drained
1 courgettes, roughly chopped ( aka zucchini)
6 medium mushrooms, sliced
1 1/2 red bell peppers, roasted, peeled and roughly chopped
1 small onions, 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:
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.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.