Veggie Wraps

Ingredients

• For Tomato and Chilli Paste: Boiled Tomatoes 3
• Soaked Red Chillies 4
• Red Chilli Powder 1 tsp
• Hot water ¼ Cup
• For Enchiladas Sauce: Oil 1 tbsp
• All purpose flour 1 tbsp
• Chopped Garlic 1 tsp
• Tomato and Chillies Puree
• Salt 1 tsp
• Chilli Powder ½ tsp
• Chilli Flakes ½ tsp
• Cumin Powder ½ tsp
• Oregano 1 tsp
• Tomato Ketchup 1 tbsp
• Water ¼ Cup
• For Stuffing : Red Beans ½ Cup
• Onions 1 small size, chopped
• Coriander Leaves, chopped
• Spring onions ½ cup, chopped
• Enchiladas Sauce 2 tsp
• Pepper ½ tsp
• Tortillas Wraps 3-4
• Mozzarella Cheese
• Basil leaves, for garnishing

Ingredient Image

Step 1

Blend tomatoes, chillies, chilli powder, and some hot water in a bowl until smooth.

Step 2

Heat oil in a pan, add the all-purpose flour, and cook it for a couple of minutes. Then toss in the chopped garlic and sauté for another 2-3 minutes until fragrant.

Step 3

Pour in the tomato and red chilli puree, season with salt, chilli powder, chilli flakes, and oregano. Stir everything together well.

Step 4

Add tomato ketchup and a little water, then cover the pan and let it simmer on medium-low heat for about 5-7 minutes. Once done, turn off the heat.

Step 5

In a separate bowl, mix together green beans, onions, spring onions, coriander, enchilada sauce, salt, and pepper to make the stuffing.

Step 6

Take a wrap, fill it with the stuffing and some cheese, and repeat to make a few more.

Step 7

Spread some of the sauce on the bottom of a baking dish, place the filled wraps on top, spoon more sauce over them, and cover everything generously with cheese.

Step 8

Bake in a preheated oven at 180°C (350°F) for 30-35 minutes. Once out of the oven, garnish with fresh basil leaves and enjoy!