becausE they are simply the best!

Ingredients

For approx. 4 servings (8 tortillas) :

1.COOKED Veggies

• eggplant (1)

• red bell pepper (1 large)

• zucchini (1)

2.Grated carrots

• carrots (4)

3.BEETROOT PUREE

• beetroot (2 small or 1 medium/large)

• mentha (5 leaves)

• lemon juice (½ tsp)

4.VEGAN BOLOGNESE - see the recipe

5.Creamy Beans & Peanuts Combo - see the recipe

• 1/5 of the whole (approx. 400g)

Method

1.COOKED Veggies

Peel the eggplant and cut all veggies into smaller cubes. Then water-fry them until they become soft. Add some salt and spices of your choice.

2.Grated carrots

Peel, wash, and then grate the carrots.

3.BEETROOT PUREE

Peel and wash beetroot(s). Cut it into thin slices (approx. 10x30x2 mm). Cook on medium heat with a bit of water for about 10 minutes so that it softens. Drain put in a blender, add approx. 50 ml cold water, mentha leaves, lemon juice, and blend to get a smooth sauce. Add more water if you think it is needed. Strain, if you want to have a really smooth puree (I didn’t).

4.VEGAN BOLOGNESE

Make it according to the recipe.

5.Creamy Beans & Peanuts Combo

Use 1/5 of the original amount of ingredients in the recipe. However, I advise you to prepare a larger amount (following the recipe), save 1/5 for tortillas and store the rest in a freezer. It takes quite a lot of time to make...

Stuffing tortillas…

Heat tortilla to become soft. Spread over a layer of beetroot puree and then lay over all other components. Roll as you want and…ENJOY!!

*For even more freshness, I added some fresh young spinach on top. Be creative ;)

Bon appetit!