VEGETABLE FILLED TORTILLAS
1 medium red bell pepper
½ medium yellow bell pepper
½ medium green bell pepper
1 medium onion
1 medium zucchini
1 can (400 g) whole tomatoes (about 240 g)
about 120 g soaked and cooked or canned brown/kidney beans
brown sugar or soft brown sugar (firmly packed)
butter or turnip rape or peanut oil
If using dried beans, see the instructions for soaking and boiling them safely here. If using canned beans, drain and rinse them.
Thinly slice the onion. Cut or slice the bell peppers into strips. Cut the zucchini in half, scrape out the seeds with a spoon and cut the flesh in thick strips.
Slice the canned tomatoes and remove their stalks. Reserve the liquid.
Sauté the pepper, onion and zucchini pieces individually in butter or oil until softened, then mix them together. Stir in the tomatoes and the reserved liquid, and finally the beans.
Season the mixture and let it simmer for a while.
Serve the vegetable mix to accompany meat dished or use as a tortilla filling. Place filled tortillas in an oven dish, spoon on some Cheddar cheese sauce or crème fraîche and grated sharp Cheddar cheese and broil in the oven.
Recipe source: family recipe.