Stuffed Tortillas
Ready In: 1 hr
Serves: 6
Ingredients
SAUCE
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 (28 ounce) can tomatoes
- 1 (5 1/2ounce) 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
- 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.
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