Mini Tortilla Rolls with Roasted Red Capsicum & Garlic Sauce

Via Ffffound


Yuuuum! It might seem like there is a gauntlet of steps to get through to make the rolls, but once you have made the sauce and cooked the shrooms, everything comes together fast.

The sauce is so rich and moreish – it would be delicious over pasta as well. Next time I make some, it’s definitely gonna be a double batch. I have a newfound love for roasted capsicum; so juicy and sweet.


Mini Tortilla Rolls with Roast Capsicum & Garlic Sauce

Roasted Red Capsicum & Garlic Sauce

What you need:

1 red capsicum, quartered, membrane and seeds removed
6 cloves garlic, unpeeled and with the top and bottom sliced off
1 tbsp olive oil
1 x 400g can chopped tomatoes
1 tbsp tomato paste
1/4 tsp sea salt
1/2 tsp raw sugar (optional)

What to do:

Preheat oven to 200 C. Line a baking tray with foil, and lightly grease it with a little olive oil (I just drizzle a bit onto the foil and spread it with my fingertips).

Place capsicum, skin side up, on the tray. Cook 20 minutes. Add garlic cloves, drizzling them with a tiny bit of olive oil. Cook another 10 minutes. Set both aside to cool.

While garlic and capsicum are roasting, heat olive oil briefly in a medium hot frying pan and add tomatoes, tomato paste, sea salt and raw sugar. Bring to simmer, cover and reduce heat to medium-low. Cook 10 minutes or so, until sauce reduces and thickens. Set aside for 10 minutes to cool.

Chop capsicum pieces in half, and pop garlic cloves out of their skin. Add to blender. Add tomato mixture and blend on high for 1-2 minutes. Taste the magic. Mmm.

Measure out 1 cup of sauce for the rolls, and reserve the rest.


Mini Tortilla Rolls

What you need:

2 large square wholemeal wraps (square ones!)*
8 tbsp babaganoush (or hummus)
a few handsful of spinach, washed and destemmed
8-10 button mushrooms, stems removed
1 1/2 tsp cumin
3 tsp olive oil
1 cup cooked brown rice
1 cup Roasted Red Capsicum & Garlic Sauce
sea salt & fresh black pepper to taste

What to do:

Heat oil in a frying pan over medium heat. Add mushrooms and cumin. Cook 1-2 minutes, stirring regularly. Set aside.

In a medium bowl, combine rice and sauce. Set aside.

Cut wraps in half, then half again; you’ll end up with 8 small squares.

Now it’s time to make your rolls: spread 1 tbsp of babaganoush down the center of each square, followed by 2 tbsp of rice mixture. Divide spinach, then shrooms evenly over top of the rice. Roll them up and place them seam side down while they’re waiting to be cooked.

Cook rolls in a very lightly oiled frying pan for 4 minutes each side.

Serve topped with the rest of the sauce.

Makes 8 rolls; serves 2-4


* if you prefer, use 4 large tortillas or circle wraps, with the sides cut off to make a square



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