Vegetable Burritos

Ingredients

• 1 onion
• 1 Garlic clove
• 1 Green Chili Pepper
• 2 red bell peppers
• 200 g mushrooms
• 4 tomatoes
• 2 tbsp olive oil
• 100 g corn kernels (canned or frozen)
• 1 tsp lemon juice
• Salt
• Pepper (freshly ground)
• 4 wheat tortillas
• 100 g shredded cheddar

Instructions

1. 1.

   Peel the onion and garlic; dice the onion and finely chop the garlic. Wash, halve, de-seed, and chop the chilies and bell peppers. Clean and cube the mushrooms. Blanch the tomatoes, cool, quarter, remove seeds and stems, then cube.

2. 2.

   Sauté onion, garlic, and chili in hot oil until translucent. Add bell peppers and mushrooms; cook 1-2 minutes. Stir in tomatoes and corn; simmer about 10 minutes with occasional stirring until thickened. Season with lemon juice, salt, and pepper.

3. 3.

   Briefly toast tortillas in a hot pan. Remove and sprinkle with cheese. Spread the vegetable mixture on each tortilla and roll up.