Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.