Mexican tortillas

Name: Mexican tortillas
Cook time: 65 min
Total time: 65 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 onion; 1 zucchini; 1 yellow bell pepper; 3 toe garlic; 6 el sunflower oil; 1 el chili powder; 250 ml herbal broth from tablet; 400 g tomato cubes look; 400 g red kidney beans in a tin; 8 baking flour tortilla; 150 g mature cheese; 125 ml creme fraiche

Vegetarian Mexican tortillas with peppers, kidney beans, mature cheese and crème fraîche.

Ingredients

Kitchen Stuff

1 baking dish (2l)

Directions

Chop the onion. Cut the zucchini and peppers into cubes. Slice the garlic.
Fry half the onion, garlic in the oil with half of the chili powder in a pan over low heat.
Add the tomato cubes with liquid and fry briefly. Pour in half of the stock and let it cook for 20 minutes on low heat.
Heat the oil in a frying pan and fry the zucchini and pepper 3-4 minutes with pepper and salt. Remove the mixture from the frying pan and store.
Fry the rest of the onion, garlic and chili powder gently in the rest of the oil. Spoon the beans with moisture through them and bake 4-5 min.
Stamp the mixture into coarse puree. Pour in the rest of the stock and season with salt and pepper.
Grate the cheese. Brush the tortillas with tomato sauce and scoop the bean puree in the middle. Divide the zucchini, peppers and a little cheese.
Place the tortillas rolled up in the greased oven dish. Pour the rest of the tomato sauce over and scoop the crème fraiche and the rest of the cheese over it.
Preheat the oven to 200 ° C.
Allow the tortillas in the oven to turn golden brown for 30 minutes.