Summary

Ingredients

• 6 large tortilla (s)
• 1 cup vegetable cream (Vegetable Cream Cuisine)
• 0.5 ½ package pizza melt

Also: (for the lentil walnut chilli)

• 1 can tomato (s), chunky
• 200 g belua lentils
• 100 g walnuts
• 2 tablespoon tomato paste
• 1 tablespoon raw cane sugar
• 2 teaspoons paprika powder
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 onion (s)
• salt and pepper
• Vegetable oil

For the filling:

• 1 can kidney beans
• 0.5 can ½ corn kernels
• 1 avocado (s)
• salt and pepper

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Instructions

1. For the lentil walnut chilli, boil the lentils in three times the amount of salted water and simmer for 20-30 minutes over medium heat until they are soft. Drain and do not puree too finely together with the walnuts in a food processor or blender.
2. Finely chop the onion, garlic and chilli pepper. Heat some vegetable oil in a pan and sweat the onion in it until translucent. Add the garlic and chilli and sauté for another minute. Stir in the tomato paste and sugar and roast everything for 1 - 2 minutes. Then stir in the lentil and walnut mixture and fry for 2 minutes. Add the remaining ingredients and season the chilli with salt and pepper. Fry until the liquid has boiled off completely.
3. Preheat the oven to 180 ° C.
4. Rinse kidney beans and corn kernels in a sieve with clean water. Dice the avocado. Mix all three ingredients in a bowl and season with salt and pepper.
5. First distribute the chilli on the tortillas, then add the remaining ingredients. Fold the tortillas in on the left and right and roll them up. Place in a baking dish with the seam down. Mix the pizza melt and the plant cream and pour over the tortillas. Put the tortillas in the oven and bake for 30 minutes until the pizza melts brown.