Thursday, July 14, 2011

Veggie (Vegetarian, even Vegan if wanted) Stuffed Tortillas

These are yummy. End of story, ok not quite end of story, they are also easy to make and filling and very good representational of a 'typical' Mexican dish, at least in my house.

Again, courtesy of some friends of ours in Wisconsin, this has become a regular feature at our dinner table. The recipe here is for the whole shebang, but we often just make the filling and let people design their own burritos/tortillas/whatever. Since it keeps fairly well and my family is fond of Mexican food for dinner and lunch, we also usually make a lot and don’t worry if it is not all eaten on the first night. It is even good the next day either in a tortilla or even just by itself and cold in my opinion.

Lastly, I promise, though this recipe seems long and convoluted, it is a very simple easy thing to make.

It tastes better than it looks

Step 1
a little Olive Oil
2 cloves Garlic minced
1 lg. Onion chopped
1 Green Pepper chopped
1 med./lg. Zucchini sliced or chunked
1/2 cup vegetable broth

Step 2
2 cups Corn
2 cups Black Beans drained

Step 3
1 1/2 Tbsp Cumin
6 Tbsp Salsa
Salt and Pepper to taste
a little Cilantro (either dried or freshly chopped)

*Step 4 (Tortillas)
a little Olive Oil
several Tortillas (can be flour, whole wheat, corn, it is up to your preference)
Chedder Cheese shredded

*This is not an essential step, if wanted one could just serve the filling with rice (see Cilantro Lime Rice recipe), or by itself, over chips, on a plain get the picture



Sautee together all ingredients from Step 1  in a little bit of olive oil for a few minutes.

Add ingredients from Step 2. If you desire, drain the Black Beans first so that their extra liquid is not added,  if the mix looks a bit dry, add a bit of the bean water or a little more vegetable broth. DO NOT use dried Black Beans. Cook until Zucchini begins to look slightly translucent

Once mixture is cooked enough (Zucchini is soft, not crunchy at all) add ingredients from Step 3 and continue to simmer, stirring enough to keep the beans from fusing to the bottom of the pan, until there is no excess liquid remaining.


Fry Tortilla in a pan with a little olive oil (to keep it from sticking) until slightly crispy brown.

Add a little shredded Cheese to melt onto the Tortilla.

Remove Tortilla from pan and add 1/4-1/2 cup of the filling and some extra Cheese.

Fold tortilla over, use a toothpick to keep it folded in half if needbe.

Repeat until desired number of Tortillas are made. To keep them warm while you make each one, put on a cookie sheet in an oven on low heat.

Serve with Sour Cream, Salsa, Chips, Guacamole or whatever suits your fancy!!!

I served with leftover Chicken from a barbeque, but it is totally optional. Obviously to serve with Chicken means NOT vegetarian

*Alternatively, if you do not want to use Tortillas you can serve this with Cilantro Lime Rice, or over chips, or just plain.

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