Wheat Tortillas with Bean Filling

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• 200 g mushrooms
• 4 tomatoes
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 200 g rice
• Salt
• pepper (ground)
• 0.5 tsp cumin (ground)
• 850 ml kidney beans (2 cans)
• 4 wheat tortillas
• 60 g shredded Emmental cheese
• coriander leaves (for garnish)

Instructions

1. 1.

   Peel and dice the onion and garlic cloves. Wash, core, and dice the bell pepper. Clean and slice the mushrooms. Wash and chop the tomatoes.

2. 2.

   Heat olive oil in a pot. Sauté the onion, garlic, bell pepper, and mushrooms. Stir in tomato paste and add rice and tomatoes. Season with salt, pepper, and cumin. Add enough water to cover the rice by one fingerbreadth. Cover and simmer over low heat for about 15 minutes. Drain the kidney beans in a sieve and stir them into the tomato rice.

3. 3.

   Warm each wheat tortilla in a dry skillet one at a time. Fill with the tomato rice and sprinkle with cheese. Fold and serve garnished with fresh coriander.