Sylvie'S Vegetable Stuffed Tortillas Recipe

Name: Sylvie'S Vegetable Stuffed Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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, 375u00b0F/190u00b0C/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.

625

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Sylvie'S Vegetable Stuffed Tortillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sylvie'S Vegetable Stuffed Tortillas

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