Vegetarian Mexican Wraps
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.75 ¾ zucchini
- 1 bell pepper (s), yellow
- 100 g cherry vine tomato (s)
- 0.75 ¾ Can (s) kidney beans, drained
- 1 ½ tablespoon olive oil
- 1 tablespoon tomato paste
- 1 ½ tablespoon paprika, pickled, hot, finely chopped
- salt
- 185 g herbal cream cheese
- 2 wrap (s), possibly more
- 1 small Can (s) corn kernels, drained
- some Tabasco, a few drops
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut off the ends, halve and core the peppers and remove the strips. Then wash and cut into small cubes with the zucchini. Wash and quarter the tomatoes.
- Heat the oil, add the zucchini and paprika and fry for about 8-10 minutes. Add the tomatoes and fry for another 3 minutes. Mix in the beans, corn, tomato paste and the pickled pepper pieces, heat briefly and season the vegetable mixture with salt and, if desired, with a few drops of Tabasco.
- Heat the wraps according to the instructions on the packet. Place them next to each other, coat with cream cheese and top with the vegetable mixture, roll up and serve.
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