Best 7 Sylvies Vegetable Stuffed Tortillas Recipes

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Explore the world of flavors and textures with our comprehensive guide to cooking "Sylvies Vegetable Stuffed Tortillas." We'll walk you through the process of creating this vibrant dish, from selecting the freshest vegetables to mastering the art of stuffing and folding the tortillas. Whether you're a seasoned cook or just starting in the kitchen, our expert tips and easy-to-follow instructions will ensure that your Sylvies Vegetable Stuffed Tortillas turn out perfectly. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE TORTILLAS



Homemade Tortillas image

Provided by Ree Drummond : Food Network

Time 35m

Yield 16 tortillas

Number Of Ingredients 4

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water

Steps:

  • In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
  • Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
  • Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

SYLVIE'S VEGETABLE STUFFED TORTILLAS



Sylvie's Vegetable Stuffed Tortillas image

I had some vegetables to use up the other night and didn't want rice, pasta or potatoes again so I came up with these. I served them with a side salad and some natural low fat yoghurt (trying to stay off the sour cream). I hope you'll enjoy them as much as we did. You can just use bell pepper, but going to the extra trouble of roasting it first is really worth it, it adds a lovely sweetness to the dish (you can pop them under a hot grill while the first ingredients are simmering). If you like it spicy just add some chopped jalapeños, chili powder or red pepper flakes.

Provided by -Sylvie-

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 large flour tortillas (or 6 small ones) or 4 large corn tortillas (or 6 small ones)
1 (15 ounce) can chopped tomatoes, with juice
1 (15 ounce) can red kidney beans, drained
1 courgette, roughly chopped (aka zucchini)
6 medium mushrooms, sliced
1 1/2 red bell peppers, roasted, peeled and roughly chopped
1 small onion, chopped
1 tablespoon balsamic vinegar
1/2 tablespoon ground coriander
1/2 tablespoon paprika
1/2-1 tablespoon fresh ginger, grated
2 garlic cloves, minced
salt, to taste
pepper, to taste
1/2 cup of grated cheese
1 tablespoon olive oil

Steps:

  • In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent.
  • Add the garlic and fry for a further minute.
  • Add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally.
  • Add the kidney beans and roast pepper, simmer for a further 10 minutes.
  • Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up.
  • Place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese.
  • Place in a preheated oven, 375°F/190°C/Gas 5, and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.

STUFFED TORTILLAS



Stuffed Tortillas image

Provided by Marian Burros

Categories     appetizer, side dish

Time 30m

Yield 4 tortillas

Number Of Ingredients 16

1/4 pound extra-lean ground beef
1/2 pound chopped onion
1 large clove garlic, minced
1/2 jalapeno, minced
2 teaspoons pure chili powder
1 teaspoon cumin
1/2 of a 1-pound package of soft tofu, drained and mashed
3/4 pound ripe fresh tomatoes
10 medium Greek, Italian or French olives, pitted and chopped
1/4 cup dry red wine
1/8 teaspoon salt
Freshly ground black pepper
4 9- or 10-inch flour tortillas
4 tablespoons nonfat plain yogurt
4 tablespoons reduced-fat sour cream
4 tablespoons chopped cilantro

Steps:

  • Saute ground beef in its own fat in a large nonstick pan until it is brown and crumbled. Set to the side of the pan.
  • Saute the onion, garlic and jalapeno until the onion begins to soften.
  • Stir in the chili powder, cumin and tofu and continue cooking.
  • Cut the tomatoes in quarters and squeeze out some of the seeds and juices. Dice and add to the pan. Stir the beef back into the other ingredients and add olives, wine, salt and pepper. Continue cooking until the liquid has been absorbed.
  • Heat the tortillas in a toaster oven.
  • Mix together the yogurt and sour cream.
  • When the tortillas are warm, arrange 1/4 of the beef filling down the middle of each one and top with 2 tablespoons of the yogurt-sour cream mixture and 1 tablespoon of cilantro. Roll up and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 587 milligrams, Sugar 8 grams, TransFat 0 grams

STUFFED TORTILLAS



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

SPICY DAL PARATHAS (INDIAN LENTIL-STUFFED TORTILLAS)



Spicy Dal Parathas (Indian Lentil-Stuffed Tortillas) image

This interesting paratha is wonderful on cold winter nights, and is one of my favourite comfort foods. Parathas always bring back memories of Delhi winters with my cousins, long nights of talking, playing board games, and just having fun! You can adjust the spiciness of this recipe according to your taste. This is adapted from www.tarladalal.com

Provided by Anu_N

Categories     One Dish Meal

Time 1h15m

Yield 6 parathas

Number Of Ingredients 14

1 cup whole wheat flour
1 teaspoon vegetable oil
1/4 teaspoon salt (or to taste)
1/3 cup water
1/2 cup yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram)
3/4 cup water
1/2 teaspoon cumin seed
1/4 teaspoon asafoetida powder (optional)
1/8 teaspoon turmeric powder
1/8-1/4 teaspoon red chili powder
1 teaspoon vegetable oil
1/2 teaspoon salt (or to taste)
flour
1 tablespoon ghee or 1 tablespoon vegetable oil, for cooking

Steps:

  • For the dough: Combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
  • Divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
  • For the stuffing: Cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
  • Heat 1 teaspoon oil in a skillet and add the cumin seeds.
  • When they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
  • Cook till the lentil mixture is dry, stirring continuously.
  • Cool completely and divide into 6 equal portions.
  • To prepare the parathas: On a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
  • Place one portion of the stuffing mixture in the centre of the circle.
  • Bring togehter all the sides in the centre and seal tightly.
  • Roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
  • Place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
  • Repeat with the remaining dough and stuffing to make 5 more parathas.
  • Serve hot with chilled yogurt, pickle or a raita.

Nutrition Facts : Calories 130.2, Fat 4.1, SaturatedFat 1.6, Cholesterol 5.5, Sodium 293.9, Carbohydrate 19.7, Fiber 5, Sugar 0.3, Protein 4.9

COSTA RICAN STUFFED TORTILLA



Costa Rican Stuffed Tortilla image

This recipe is great for using up leftovers (use beef, chicken, pork or go vegetarian) Any way this is very tasty inexpensive dish to serve.

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 20 Tortillas

Number Of Ingredients 10

1 lb beef (optional) or 1 lb poultry, cooked and shredded (optional)
salt & pepper
20 corn tortillas
hot pickled banana peppers
2 cups cabbage, shredded
1 cup diced tomato
3 tablespoons fresh coriander, chopped
2 teaspoons lemon juice, fresh
2 teaspoons olive oil
salt & pepper

Steps:

  • Cabbage Salad: Mix all the ingredients together (cabbage, tomato, coriander, salt, pepper, and olive oil).
  • Make this slaw just before serving the tortillas.
  • Place a tbsp of the shredded meat on a warm tortilla, top with the cabbage salad.
  • Top with as many hot peppers as you like.
  • Roll up and serve.
  • To go Vegetarian simply omit the beef and chicken as stated.

Nutrition Facts : Calories 59.8, Fat 1.2, SaturatedFat 0.2, Sodium 12.6, Carbohydrate 11.5, Fiber 1.8, Sugar 0.7, Protein 1.5

STUFFED ROLLED TORTILLAS



Stuffed Rolled Tortillas image

Provided by Michele Urvater

Categories     Cheese     Vegetable     Bake     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 12 tortillas or 4 to 6 servings

Number Of Ingredients 12

For the Filling
3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
For the Assembly and Cooking
12 corn or flour tortillas
1 cup ricotta or cottage cheese
2 cups spaghetti sauce, homemade or prepared
1/2 cup shredded cheese, such as Cheddar or mozzarella
For the Garnishes: (use two or three of the following)
About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
1/2 cup chopped fresh coriander or parsley
1 lemon or lime cut into wedges

Steps:

  • Preheat oven to 375°F.
  • Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
  • Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
  • Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.

Tips:

  • Choosing the Right Tortillas: Opt for large burrito-sized tortillas with pliable texture to prevent tearing during rolling. You can use flour or whole wheat tortillas depending on your preference.
  • Pre-heating the Tortillas: Before assembling the tortillas, warm them up in a skillet or on a griddle. This makes them more flexible and easier to roll without cracking.
  • Layering the Vegetables: Distribute the vegetables evenly across the tortilla, leaving about 1-2 inches of space on the edges to ensure proper folding.
  • Adding the Sauce: Drizzle some enchilada sauce or salsa over the vegetables, but not too much to prevent the tortilla from becoming soggy.
  • Rolling the Tortillas: Fold the bottom edge of the tortilla over the filling, then fold the sides inward. Continue rolling tightly until you reach the top edge. Secure the tortilla with a toothpick if necessary.
  • Baking or Pan-Frying: You can either bake the stuffed tortillas in an oven at 375°F for 15-20 minutes or pan-fry them over medium heat until golden brown and crispy.
  • Serving Suggestions: Serve the stuffed tortillas with additional salsa, guacamole, sour cream, and chopped cilantro. You can also add a side of rice and beans.

Conclusion:

Sylvies' Vegetable Stuffed Tortillas offer a delicious and versatile meal option that combines fresh vegetables, flavorful sauces, and the convenience of a handheld wrap. Whether you're looking for a vegetarian main course, a hearty snack, or a flavorful addition to your party spread, these stuffed tortillas are sure to satisfy. With customizable fillings and cooking methods, they cater to various dietary preferences and cooking skills. So, experiment with different vegetable combinations, sauces, and toppings to create your own unique and delicious stuffed tortillas.

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