Oh. My. Goodness. These were so good! I’ve skimmed over this recipe a couple of times and always thought it looked a bit boring. But then the lovely Jane of Thy Hand Hath Provided brought it to my attention. To the very front of my attention, to be exact. I read her post at 8:00 in the morning and I knew this is what we would have for lunch seeing as how there weren’t any leftovers in the fridge. Since we aren’t sandwich people, I have to make something if the leftovers are lacking.
The very next thing I did, after reading that post, was set some beans to quick-soak. Later on I sauteed the veggies and they just sat on the stove until lunch when I quickly threw together the tortillas. So easy!
The flavors of these things are wonderful. I guess it’s the corn that makes them sweet because they definitely were. And the cumin adds a touch of spice. We aren’t huge fans of the stuff so I only used half the amount called for. I thought it was perfect.
And you know how Brad uses his restaurant compliments? These got one! He thinks they taste like the Southwestern Spring Rolls at Ruby Tuesdays. We love those things. But these tortillas are much healthier, not being fried and dipped in Ranch and all. The fresh veggies are a vitamin boost, too.
Oh, and the leftover filling Brad ate by scooping it up with tortilla chips. Delicious dip variation.
Make these and enjoy them! I’ll wish I was sitting at your table when you partake.
1 large onion, chopped
1 red or green pepper, chopped
2 cloves garlic, minced
2 t oil
2 cups fresh or frozen corn
1 7-inch zucchini, chopped
2 leaves Swiss chard, chopped
2 t cumin
1/2 t salt (if using low sodium stock)
2 cups cooked black beans
1 cup chicken stock, water, or tomato juice
1/2 cup salsa
grated cheese (I used cheddar)
12 7-inch tortillas (homemade!)
Heat the oil in a large skillet. Add the onions, peppers, and garlic. Saute a few minutes or until a bit soft. Add the corn, zucchini, chard, cumin, and salt, if using. Saute until veggies are nearly tender. Add the beans, stock, and salsa. Simmer until the liquid is evaporated.
Heat another skillet over medium-low. Take a tortilla and throw it in the dry skillet. Sprinkle a tiny bit of cheese on one half, top with a healthy dose of the veggies and a bit more cheese. Fold the other half over top. Fry until the bottom is speckled brown. Flip and fry the other side just the same. Serve immediately.
Serves: 6 (two small tortillas each)