(Serves 4-5)

To start, PREHEAT OVEN TO 375F (190C)

Ingredients:
1 package diced MOMO'S VEGGIELICIOUS NUGGETS
1 tsp. (5mL) vegetable oil
1 tsp. (5mL) crushed fresh garlic
1 cup (250mL) chopped onions
1/2 cup (125mL) finely chopped carrots
1 & 1/4 cup tomato pasta sauce (315mL)
1 cup (250mL) canned red kidney beans, drained
2/3 cup (185mL) soup stock
1 tsp. (5mL) chili powder
8 small 6-inch (15cm) flour tortillas
1/2 cup (125mL) shredded Cheddar cheese (optional)

Preparation:
1. Apply vegetable spray onto nonstick skillet, and then sauté diced MOMO'S VEGGIELICIOUS NUGGETS for 1 to 2 minutes at medium-low heat. Remove from heat and skillet, then set aside.

2. Add oil to skillet and heat at medium temperature. Apply vegetable spray again to skillet then cook the garlic, carrots and onions for 10 to 12 minutes or until browned and tender. Remember to stir the vegetables often. If vegetables start to burn, add a little water. Then, stir in the tomato sauce, stock, beans and chili powder. Cook the mixture for another 10 to 12 minutes or until the carrots are soft and the mixture is thickened as a result of the liquid being absorbed. Introduce the cooked and diced VEGGIELICIOUS NUGGETS to the mixture then remove from heat.

3. On each tortilla, place approximately 1/3 cup (80mL) of the mixture then sprinkle with cheese (if desired) and roll up.

4. Put the rolls on a prepared baking sheet and bake for 5 to 7 minutes or until heated through.