Baked and Filled Tortillas

0
Average: 0 (0 votes)
(0 votes)
Baked and Filled Tortillas
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h.
Ready in
Calories:
600
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie600 kcal(29 %)
Protein23.52 g(24 %)
Fat35.27 g(30 %)
Carbohydrates50.7 g(34 %)
Sugar added0 g(0 %)
Roughage6.92 g(23 %)
Vitamin A410.61 mg(51,326 %)
Vitamin D0.26 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.66 mg(60 %)
Niacin7.77 mg(65 %)
Vitamin B₆0.3 mg(21 %)
Folate132.75 μg(44 %)
Pantothenic acid0.67 mg(11 %)
Biotin4.84 μg(11 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C19.28 mg(20 %)
Potassium628.1 mg(16 %)
Calcium558.41 mg(56 %)
Magnesium50.05 mg(17 %)
Iron3.12 mg(21 %)
Iodine21.1 μg(11 %)
Zinc2.49 mg(31 %)
Saturated fatty acids13.35 g
Cholesterol52.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼ cup
1 cup
canned Sweet corn (drained)
2 cups
fresh peas
4 sticks
Celery (diced)
1
onion (finely chopped)
½ teaspoon
dried oregano
½ teaspoon
2 cups
4
2 cups
plain Yogurt
Cilantro (chopped)
1 ½ cups
2
scallions (sliced)
½
Iceberg lettuce (shredded)
freshly ground peppers

Preparation steps

1.
Combine the oil, sweetcorn, peas, celery, onion, herbs, stock, and seasoning in a slow cooker.
2.
Cover with a lid and cook on a low setting for 4 hours.
3.
Preheat the oven to 180°C(160° fan)|350F|gas 4.
4.
Fill the tortillas with the vegetable filling and roll to enclose. Mix the yoghurt with half of the coriander and some seasoning.
5.
Spread over the base of a baking dish and sit the rolled tortillas on top. Sprinkle over the grated cheese and bake for 35-40 minutes until the cheese is melted and golden.
6.
Remove from the oven and serve with a garnish of lettuce, spring onion, and the remaining coriander.