Baked and Filled Tortillas
ready in 5 h.
The cheddar cheese adds valuable protein and calcium from this dish, while the celery and onion provide nutrients such as vitamin C and folate.
If you want, you can add shredded chicken or beef for some protein and you can vary the vegetables based on what is available.
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- ¼ cup olive oil
- 1 cup canned or frozen Sweet corn drained (or thawed if frozen)
- 2 cups fresh peas
- 4 sticks Celery (diced)
- 1 onion (finely chopped)
- ½ tsp dried oregano
- ½ tsp paprika
- 2 cups vegetable stock
- 4 Flour tortillas
- 2 cups plain Yogurt
- cilantro (chopped)
- 1 ½ cups Cheddar cheese (grated)
- 2 scallions (sliced)
- ½ Iceberg lettuce (shredded)
- freshly ground peppers
Combine the oil, sweet corn, peas, celery, onion, herbs, stock, and seasoning in a slow cooker.
Cover with a lid and cook on a low setting for 4 hours.
Preheat the oven to 350°F
Fill the tortillas with the vegetable filling and roll to enclose. Mix the yogurt with half of the cilantro and some seasoning.
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.
Remove from the oven and serve with a garnish of lettuce, spring onion, and the remaining coriander.