For 5 enchiladas
5 tortilla wraps
3 cloves of garlic
1 can kidney beans
1 red chili
1 small salad (iceberg or romana)
1 soybeancake (or any other kind of tofu)
250g grated cheese (cheddar or mozzarella)
Salt and pepper to taste
1. For the tomato sauce: slice chili and garlic very finely and put aside. Cut tomatoes in small cubes. Heat up a pot with 1 tablespoon olive oil and add garlic and chili. Roast for 1 minute before adding tomato cubes and 150ml water. Let it simmer for 30 minutes, then season to taste with salt and pepper. If you want it very creamy, add sauce in a blender and puree for 1 minute.
2. While the sauce is cooking, cut onion and pumpkin in bite sized pieces and put them aside together. Slice zucchini in small pieces and chop the soybean cake. Heat up a pan with olive oil and add onion and pumpkin. Roast for 2-3 minutes before adding zucchini. Roast for another 2 minutes and remove from the pan, put aside in a bowl.
3. Heat up the pan again with very little oil and add the chopped soybean cake (you roast it separated from the veggies, so it gets crispy). Roast it for 2-3 minutes until crunchy and light brown, and then add to the veggies in the bowl. Clean salad and kidney beans under running water. Add beans to the veggies and slice salad; mix everything well in the bowl and season with salt and pepper.
4. Prepare an oven dish with ½ of the tomato sauce (the bottom should be covered completely). Now you need one tortilla wrap (I used a big plate as surface to fill the wraps). Cover 1/3 with the veggie filling and roll the wrap, then add it in the oven dish gently. Repeat with the rest of the wraps.
If there is filling left, add it into the oven dish before covering the rolled wraps with the remaining sauce. Sprinkle everything with grated cheese and add into the oven for 20 minutes.