Vegetarian Chilli Burritos
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 tortilla (s) (wheat tortillas)
- 400 g tomato (s), chunky
- 400 g kidney beans
- 150 g canned corn
- 150 g soy ranules
- 500 ml vegetable stock
- 200 ml sour cream
- 150 g cheese (Emmentaler), rated
- 1 onion (s), finely diced
- 1 carrot (s), finely diced
- 2 teaspoons tomato paste
- 1 teaspoon, leveled cumin
- Chilli flakes or cayenne pepper
- salt and pepper
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Bring the soy granulate to the boil in the vegetable stock and let it steep for about 10 minutes. In the meantime, sweat the chopped onions and carrots in a little oil until translucent. Sweat the tomato paste briefly while stirring and deglaze with the canned tomatoes and a little vegetable stock.
- Season with cumin, salt and pepper and season with the chilli flakes or cayenne pepper depending on the heat you want. Bring the whole thing to a boil, stirring occasionally, until it becomes thick.
- Drain the soy granules in a sieve and then add them to the pan. After boiling briefly, add the corn and kidney beans. The whole thing shouldn`t be too runny so that it doesn`t flow out of the side of the tortillas. If necessary, reduce the sauce a bit until the consistency is right.
- In a container, season the sour cream with salt and pepper and use it to spread the wheat tortillas. Then place 3 - 4 tablespoons of the chilli in the middle of the tortillas, sprinkle with the grated cheese and carefully roll up the tortillas.
- The rolled wraps are placed on a baking sheet with baking paper and coated again with sour cream on top. I also like to put some cheese on top. Then bake for about 20 minutes in an oven preheated to 200 ° C. A sweet and sour salad or raw vegetables of any kind go well with this.
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