Baked tortillas with lentil and walnut chili

Ingredients for 6 servings:

• 6 large tortillas
• 1 cup plant-based cream (Plant Cream Cuisine)
• ½ package of pizza melt
• 1 can of tomatoes, chopped
• 200 g beluga lentils
• 100 g walnuts
• 2 tbsp tomato paste
• 1 tbsp raw cane sugar
• 2 tsp paprika powder
• 2 garlic cloves
• 1 chili pepper(s)
• 1 onion(s)
• salt and pepper
• vegetable oil
• 1 can kidney beans
• ½ can corn kernels
• 1 avocado(s)
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegan and soy-free

For the lentil and walnut chili, bring the lentils to a boil in three times the amount of salted water and simmer over medium heat for 20-30 minutes until tender. Drain and purée with the walnuts in a food processor or blender until slightly soft. Finely chop the onion, garlic, and chili pepper. Heat a little vegetable oil in a pan and sauté the onion until translucent. Add the garlic and chili and sauté for another minute. Stir in the tomato paste and sugar and toast everything for 1-2 minutes. Then stir in the lentil and walnut mixture and sauté for another 2 minutes. Add the remaining ingredients and season the chili with salt and pepper. Sauté until the liquid has completely evaporated. Preheat the oven to 180°C. Rinse the kidney beans and corn kernels in clean water in a sieve. Dice the avocado. Mix all three ingredients in a bowl and season with salt and pepper. First, spread the chili on the tortillas, then add the remaining ingredients. Fold the tortillas in half on the left and right sides and roll them up. Place seam-down in a baking dish. Mix the pizza crust and plant-based cream and pour over the tortillas. Place the tortillas in the oven and bake for 30 minutes, until the pizza crust is golden brown.