What a week! I was a bit M.I.A. sorry for that. I took my little one camping for a night. We stayed with friends that were camping at the beach near our house. It was so relaxing even with seven kids running around. The coolest thing is the campgrounds are set right between the ocean and the bay. It is just absolutely gorgeous! Such a great way to enjoy the summer. Now onto these little bad boys. This is a perfect meatless Monday dish if that's your thing. Tons of yummy veggies and cheese all wrapped up in a crunchy tortilla. You won't even notice the meat is missing. Basically you can include any vegetable you like. I happen to love this mixture it has that southwest flair that just goes oh so well together. These are a great main dish or even as a appetizer. Serve them alongside your favorite guacamole and some sour cream.
1 teaspoon olive oil
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1/2 cup tomatoes, chopped
1/2 cup frozen corn kernels, defrosted
1/2 cup spinach, chopped
1/2 cup cooked black beans
1 teaspoon light soy sauce ( you don't have to use this but it adds just a little flavor boost)
1 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded mexican blend cheese
16 corn and flour mix taco size tortillas or just corn or just flour
oil for frying
- To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until onion is tender. Next add the tomatoes, corn, spinach and black beans stir and cook 5 minutes.
- To the veggie mixture add the soy sauce, cumin, onion powder, garlic powder, salt and pepper. Mix well and remove from heat.
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable.
Spoon the veggie mixture into the center of the tortillas (1 -2 tablespoons per tortilla) add a sprinkle of cheese and then roll them up tightly. If need be you can secure with a tooth pick and remove after frying.
Heat about 1/2 inch of canola or other frying oil in a large skillet to medium heat. (350 degrees F)
Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.