Savory Stuffed Tortillas with Bolognese and Veggie Medley

1Heat olive oil (1 tablespoon) in a large skillet over medium heat.

2Add the chopped onion (1 medium) and sliced carrots (1 cup) to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.

3Stir in the garlic powder (1 teaspoon), dried oregano (1 teaspoon), and dried basil (1 teaspoon). Cook for an additional 1-2 minutes until fragrant.

4Add the cooked white rice (1 cup) to the skillet and mix well with the veggies. Season with salt and pepper to taste. Remove from heat and set aside.

5In a separate bowl, combine the bolognese sauce (1 cup) with the veggie and rice mixture, stirring until well combined.

6Place one tortilla on a flat surface. Spoon half of the bolognese and veggie mixture onto the center of the tortilla. If desired, sprinkle with shredded cheese.

7Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to create a burrito shape. Repeat with the second tortilla.

8In the same skillet, place the stuffed tortillas (2 large) seam-side down and cook over medium heat for about 3-4 minutes on each side until golden brown and crispy.

9Remove from the skillet and let cool for a minute before slicing in half. Serve warm with extra bolognese sauce (1 cup) on the side if desired.