SYLVIE'S VEGETABLE STUFFED TORTILLAS
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
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.
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Margaret Achieng'
[email protected]This recipe is a keeper!
Erica Monroig
[email protected]I can't wait to try this recipe with different vegetables.
Hasitha Janith
[email protected]These tortillas are a great appetizer or snack.
Collin Johnson
[email protected]I made these tortillas in the air fryer and they turned out crispy and delicious.
Sanneth Kenohe
[email protected]I used a whole wheat tortilla instead of a white tortilla.
Diana Flores
[email protected]I added some black beans to the filling for extra protein.
Andres Morales
[email protected]These tortillas are a great way to use up leftover vegetables.
Aysher shan
[email protected]I love that this recipe is vegetarian, but it's still packed with flavor.
Giyas Uddin
[email protected]These tortillas are a great way to get your kids to eat their vegetables.
Rahil Saad
[email protected]I've never made stuffed tortillas before, but this recipe made it easy.
Kylie Price
[email protected]The recipe was easy to follow and the tortillas turned out great!
MdEasin Bhuiyan
[email protected]I made these tortillas for a potluck and they were gone in minutes!
Mugerwa Hukasha
[email protected]These tortillas are perfect for a quick and easy weeknight meal.
Dana Bergman
[email protected]I'm not a fan of mushrooms, so I omitted them from the filling. It was still really good.
Seif Salem
[email protected]I had some leftover roasted vegetables, so I used those instead of steaming them. It worked great!
GIG Team3
[email protected]The tortillas were a little dry for my taste, but the filling was delicious.
Lisa McV
[email protected]I've made this dish several times now and it's always a crowd-pleaser.
Kaleemullah Imtiaz
[email protected]These stuffed tortillas were a hit at my dinner party! Everyone loved the combination of flavors and textures.