Baked Vegetable Wraps With Cheese Recipe

About this recipe

A hearty and diabetic-friendly dinner option featuring baked vegetables, melted cheese, and warm tortillas. Perfect for solution seekers looking for a balanced and flavorful meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Schwartz Oregano
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• - Cooks & Co Sliced Mushrooms
• 100G Green Chillies - 100g
• - Cathedral City Mature Cheddar Cheese
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 300G Doritos Mild Salsa Sharing Dip 300g
• - Longley Farm Freshly Soured Cream
• 1 Bunch Baby Spinach - Bunch
• 150G Chavroux Natural Pots
• - Tata Salt
• - Mccormick Cumin Powder
• - Chilli Powder Rajah
• 10" Poco Loco Flour Tortillas, 10"
• 1 Kg Tomatoes 1kg
• 38G Schwartz Cheddar Cheese Sauce Mix
• 1 Kg Baby Potatoes 1kg
• 65G Natoora Root Ginger

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté 1 diced onion and 2 minced garlic cloves until fragrant, about 2-3 minutes.
3. 3. Add 1 diced green pepper, 2 diced carrots, 4 diced zucchinis, 2 diced tomatoes, and 1/2 lb of sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
4. 4. Stir in 1 diced green chile, 1 teaspoon of salt, 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, and 1/2 teaspoon of chili powder. Cook for another 2 minutes to combine the flavors.
5. 5. Transfer the vegetable mixture to a baking dish and evenly sprinkle 12 oz of shredded cheddar cheese on top.
6. 6. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. 7. Warm tortillas in a separate pan or microwave. Serve the baked vegetable mixture with the warm tortillas, salsa, sour cream, and avocado on the side.