Vegetable filled Burritos
Pane-Bistecca
When I have leftover cooked vegetables, I mix them together to make a new dish. That’s what I did with these Burritos. I had leftovers of a mixed vegetable dish with eggplants, capsicum and tomatoes, and a small batch of eggplants with mushrooms. They fit! I filled my Burritos with those vegetables and then baked them with lots of tomato sauce and cheese.
Wow, they were good!
Wow, they were good!
Ingredients
8 Wheat Tortillas
5 Spring-onions, chopped
½ Bunch Parsley, chopped
300 g Tomato Sauce
150 ml Cream
150 g grated Cheese
2 Eggplants
½ yellow and ½ red Capsicum
1 Handful Cherry Tomatoes
150 g brown Button Mushrooms
2 cloves of Garlic, chopped
Salt and Pepper
Paprika
Oregano
Chili
20 g grated Parmesan
some Olive Oil
Vegetable:
Instructions
1
Step 1
Cut all vegetables in same size pieces. Heat some olive oil in a flat pan and fry the garlic, then add the eggplants and capsicum. Fry for 5 minutes, then add the mushrooms and tomatoes. Season to taste. Let all cook well. Then add the grated cheese and mix well. Let cool slightly.
2
Step 2
Put the tortillas onto a working surface and add the filling to each of them. Sprinkle with some chopped spring-onion and Parsley and then some grated cheese. Fold the sides of the tortilla in and fold top and bottom in too, so you get a square.
3
Step 3
BLayer the Burritos in a greased gratin dish. Mix the tomato sauce and whipping cream together and season to taste. Pour the sauce over the Burritos. Sprinkle with the rest of the cheese.
4
Step 4
bake in the oven at 180 C for 40 minutes. You may serve them with Guacamole and sour cream.
Notes
Crispy and juicy!
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