Vegetarian Enchilada's

Tonight I made a variant on an oldy but a goody. I love me some wraps with cheese from the oven and today I decided to make a vegetarian version with beans and it turned out so good!

The recipe for 2 persons:



Time: 25 minutes

The ingredients:

• 6 whole wheat wraps
• 1 can kidney beans(160 g)
• 1 can lentils (160 g)
• 1 can corn (160 g)
• 1 red paprika
• 1 green paprika
• 1/2 egg plant
• 150 g mushrooms
• 2 red onions
• 3 tomatoes
• 3 garlic cloves
• 2 tbs paprika powder
• 1 ts cumin seed
• 1 ts dried oregano
• 1/2 ts chili powder
• 100 g grated cheese
• Olive oil
• Salt & Pepper

What you do:

1. Preheat the oven to 175-180 degrees of Celsius. 
2. Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Cut the onion into pieces and slice the mushrooms. Add the crushed garlic cloves to the pan together with the onion and mushrooms. Then cut the eggplant and put it in when it is cut. Do the same with the paprika's. Also add the herbs and season to taste with salt and pepper. 
3. Cut the tomatoes into small pieces and add to the pan together with the corn, lentils and kidney beans and cook for another 2 minutes over medium heat. 
4. Place the wraps on the counter and top them with the filling. Fold and secure with a toothpick. Grease a baking dish with olive oil and put the wraps in. Sprinkle the grated cheese over the enchilada's and place in the oven for about 15 minutes. Serve with a fresh salad or salsa.

Eetsmakelijk!