Homemade Tortillas with Vegetarian Kidney Beans Filling

Tortilla with vegetable filling
For 4 portions you will need:

-2 cans of kidney beans
-1 red pepper
-4 medium or large onions
-4 cloves of garlic
-1/2 of aubergine
-200 gram of mixed grated cheese
-3 tomatoes
-1 tbsp of chili (for those like me, who like it hot:)
-salt & pepper according to the taste
-2 tbsp of garlic in oil (optional)
-2 tbsp of tomato paste
-fresh basil
-150 gram of portobello mushrooms
-dried chili flakes

Prepare your tortillas beforehand. You can find the recipe here.

For the filling chop onions, tomatoes, pepper fruit and aubergine in squares, slice the mushrooms and put them aside.  Heat up a Teflon cooking pot on high heat, add vegetable oil and aubergine, fry for a few minutes, add a few tbsp of water, to soften it up. When it goes soft, lower the heat a little and toss in tomatoes, onions, pepper fruit and mushrooms, stirring it often. Add seasoning. Let it cook for a few minutes. Then add tomato paste, garlic in oil. Open the cans of kidney beans and flush them in a sieve under cold water. Then drain well and add to the pot. Stir, let it cook for a few minutes and take off the heat.

Put the filling onto the tortillas, add grated cheese on top, wrap them and close them with toothpicks, then put them in the oven for 10 minutes on 160 degrees. Or don’t and eat it straight away. It’s up to you, either way the dish tastes fantastic! Serve with fresh basil leaves.

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