Name: Wraps with lots of vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 pinch Cinnamon; 1⁄2 piece Onion; 1⁄2 piece Red pepper (sweet); 1⁄2 piece Zucchini; 1 piece Tomatoes; 3⁄4 Tbsp Dried coriander; 1 Tbsp Olive oil (mild); 1⁄2 piece Eggplant; 1⁄2 Tbsp Harissa; 200 g Kidney Beans (can); 1 clove Garlic; 1⁄2 piece Avocado; 10 g Fresh coriander; 1 hand Arugula; 30 g Cheese (grated); 50 g low-fat quark; 2 pieces wrap

Cow's milk

Fruit

Nightshade

Lactose

Gluten

Legumes

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Vegetarian

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For the vegetable:

For the wraps:

Wraps with lots of vegetables

 Start cutting all the vegetables. Rinse the kidney beans under cold water in a colander. 

 Prepare the &#39;sauce&#39; for the wraps by mixing the quark with a clove of garlic, black pepper and possibly fresh coriander or parsley. 

 Heat a dash of olive oil in a large frying pan or wok and fry the onion in it. After about two minutes, add the bell pepper, zucchini and eggplant. You stir this for about four minutes. When the vegetables start to soften, add the coriander powder and cinnamon along with a splash of water. Stir well now. 

 After a minute, also add the tomatoes and kidney beans to the mixture. Stir well and fry briefly. After about two minutes, the tomatoes also soften and finally add the Harissa to the vegetables. Optionally, you can add a little water if the mixture is still too dry, but the vegetables themselves also release moisture. 

 When the vegetables are warm, turn the heat down and heat the wraps in a frying pan or microwave. 

 Cover your wrap with the curd cheese and fill with the vegetable mixture, arugula, grated cheese and avocado. 

Wraps with lots of vegetables

Wraps with lots of vegetables

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