Vegetarian chili burritos

Ingredients for 4 servings:

• 6 flour tortillas
• 400 g tomatoes, chopped
• 400 g kidney beans
• 150 g corn (can)
• 150 g soy granules
• 500 ml vegetable stock
• 200 ml sour cream
• 150 g Emmental cheese, grated
• 1 onion(s), finely diced
• 1 carrot(s), diced
• 2 tsp tomato paste
• 1 tsp, leveled cumin
• Chili flakes or cayenne pepper
• salt and pepper
• vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Baked flour tortillas filled with vegetarian chili sin carne, sour cream and cheese

Bring the soy granules to a boil in the vegetable stock and let it simmer for about 10 minutes. Meanwhile, sauté the finely diced onions and carrots in a little oil until translucent. Briefly sauté the tomato paste while stirring, then deglaze with the canned tomatoes and a little vegetable stock. Season with cumin, salt, and pepper, and add chili flakes or cayenne pepper to taste. Gently reduce the mixture, stirring occasionally, until it thickens. Drain the soy granules in a sieve and then add them to the pan. After briefly boiling, add the corn and kidney beans. The mixture should not be too runny, so that it does not run out of the sides of the tortillas. If necessary, reduce the sauce a little more until the consistency is right. In a bowl, season the sour cream with salt and pepper and brush it over the flour tortillas. Then place 3-4 tablespoons of chili in the center of each tortilla, sprinkle with grated cheese, and carefully roll up the tortillas. Place the rolled wraps on a baking sheet lined with parchment paper and spread more sour cream on top. I also like to top with some cheese. Then bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. This goes perfectly with a sweet and sour salad or any kind of raw vegetables.