STUFFED TORTILLAS

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Stuffed Tortillas image

This takes a bit of time to make but it's worth it. Especially if you're trying to feed a brood! If you're in a hurry, however, you could use store-bought salsa instead of making your own sauce. As a special treat, I also like to take one avocado and blend it with two spoonfuls of yogurt to make a creamy sauce for the tortillas.

Provided by Sackville

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

1 onion, chopped
1 clove garlic, chopped
1 (28 ounce) can tomatoes
1 (5 1/2 ounce) can tomato paste
1 jalapeno pepper, seeded and minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh coriander
1 onion, chopped
1 cup carrot, diced
1 cup sweet pepper, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 (19 ounce) can black beans, drained and rinsed
1 1/2 cups canned or frozen corn
2 tablespoons lime juice
2 tablespoons chopped coriander
12 7-inch flour tortillas
1 cup shredded cheddar cheese
3/4 cup sour cream or 3/4 cup plain yogurt

Steps:

  • Line two 9 x 13 baking pans with tin foil, set aside.
  • Make sauce by sauteing onions, garlic in a saucepan until soft.
  • Add remaining sauce ingredients, except coriander.
  • Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
  • Remove from heat and stir in coriander.
  • While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
  • Cook until vegetables are softened (about 5 minutes).
  • Add jalapeno pepper, chili powder, oregano and cumin.
  • Cook for 1 more minute, remove from heat.
  • Stir in beans, corn, lime juice and coriander.
  • Mix well.
  • To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
  • Repeat, leaving yourself with 1/4 cup cheddar.
  • Pour sauce evenly over finished tortillas.
  • Cover with aluminium foil and bake at 350 degrees for 25 minutes.
  • Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 628.8, Fat 20.8, SaturatedFat 9.3, Cholesterol 34.7, Sodium 1174.3, Carbohydrate 91.1, Fiber 14.7, Sugar 15.3, Protein 23.6

Damaris Reyes
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I'm not a big fan of stuffed tortillas, but I'm willing to give this recipe a try.


Justin Edwards
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I love stuffed tortillas! This recipe looks like a great one.


Israel Lopez
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These stuffed tortillas sound delicious! I'm definitely going to try them.


anika anika
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Can I make these stuffed tortillas ahead of time?


Akpojotor favour
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I'm allergic to peppers. Can I substitute something else?


Zaid ullah
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I'm not sure about this recipe. It seems like it would be too much work.


Robel Shemeles
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These stuffed tortillas look amazing! I can't wait to try them.


Billa Oad Billa Oad
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I'm not a fan of cilantro, so I omitted it from the recipe. It was still delicious!


Ghulam Husain
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I didn't have any tortillas on hand, so I used flatbread instead. It worked just as well!


Gabe Sanchez
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These stuffed tortillas were a little too spicy for me, but my husband loved them!


Jet Lee
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I love this recipe! It's so versatile. I've used different fillings and salsas and it's always delicious.


Suhaila mahmoud
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These tortillas were easy to make and turned out great! I used a store-bought salsa and it worked perfectly.


Nasolo Eudia
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I'm not usually a fan of stuffed tortillas, but these were surprisingly delicious! The filling was flavorful and the tortillas were perfectly cooked.


Ibex wolf
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These stuffed tortillas were a hit at my last party! Everyone loved the unique combination of flavors.