Wrap or tortilla filling TexMex vegetarian

Ingredients for 3 servings:

• 3 peppers (preferably red, yellow and green)
• 1 onion(s)
• 2 garlic cloves (I like to use more)
• 2 can/n kidney beans, (400g can, 255g drained weight)
• 1 can/n corn, (330g can, 285g drained weight)
• 1 jar of tomatoes, pickled, dried, (275g jar, approx. 150g drained weight)
• 1 cup of crème fraîche herbs, 200g
• 3 tbsp natural yogurt (low-fat version)
• 50 ml milk (1.5% fat)
• salt and pepper
• Paprika powder, sweet
• turmeric
• Chili flakes (or fresh chili)
• Chives, fresh
• Parsley, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

can also be easily converted into a vegetarian chili

Finely chop the onions and garlic, finely dice the bell peppers, drain the kidney beans and corn (I also rinse the kidney beans with water so you don’t end up with that floury water), take three tablespoons of the oil from the pickled tomatoes and put it in a larger pot, draining off the remaining oil well. Chop the herbs. Blend the pickled tomatoes with a hand blender, add the crème fraîche, yogurt, and milk, and mix well. Season to taste (go ahead and add a little more, as the vegetables will tone it down – if there’s too much salt or spiciness, dilute with a little milk). Add the onions to the oil in the pot and sauté. When the onions are translucent, add the bell peppers and sauté them too (just add a little heat for a short time), add the garlic and sauté briefly, then remove the pot from the heat. Now add the puree, corn, and kidney beans and stir well, then stir in the chopped herbs. Heat the mixture before filling the tortillas (be careful: it sets very quickly!). Tips: For larger quantities of tortillas (for three or more people), I recommend heating them in the oven at 150°C between aluminum foil. This prevents them from drying out and ensures they are hot at the same time. The amount for three people is enough for six tortillas. For two or fewer people, you can also heat them in a pan, just be careful that they don’t burn or dry out. For a more refined dish, you can add grated mozzarella (pizza cheese, or similar, depending on your taste). This dish can also be easily transformed into a vegetarian chili. Simply dilute with milk (amount depending on the desired “thickness” of the chili) and season to taste. The quantities still apply to three people.