Stuffed Tortillas

Submitted by Sackville

"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."

 

• Ready In: 1hr
• Ingredients: 24
• Serves: 6

ingredients

• SAUCE

• 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

• TORTILLAS

• 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

directions

1. Line two 9 x 13 baking pans with tin foil, set aside.
2. Make sauce by sauteing onions, garlic in a saucepan until soft.
3. Add remaining sauce ingredients, except coriander.
4. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
5. Remove from heat and stir in coriander.
6. While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
7. Cook until vegetables are softened (about 5 minutes).
8. Add jalapeno pepper, chili powder, oregano and cumin.
9. Cook for 1 more minute, remove from heat.
10. Stir in beans, corn, lime juice and coriander.
11. Mix well.
12. 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.
13. Repeat, leaving yourself with 1/4 cup cheddar.
14. Pour sauce evenly over finished tortillas.
15. Cover with aluminium foil and bake at 350 degrees for 25 minutes.
16. Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
17. Serve with a dollop of sour cream.