Recipes
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Sept 1 - Stacked Vegetable Tortillas
Ingredients:
- 1/2 sweet onion, thinly sliced
- 1 clove garlic
- 4 oz/125g mushrooms, sliced
- 2 carrots, julienned
- 1 zucchini/summer squash, thinly sliced
- 12 corn or flour tortillas (McKechnie makes awesome ones - available at the Kitchener Market or through Bailey's
- 1 1/2c pepper or monterey jack cheese, grated
- 1/2-1 t chili powder
- pinch of cumin powder
- squirt of lime juice
- salt & pepper to taste
- salsa, sour cream, avocado, cilantro - optional
Directions:
- Saute onion in 1 T oil until translucent.
- Add other vegetables & cook 5 mins until just tender. Add salt & pepper to taste.
- Make space in centre of pan with a little oil - add spices & fry briefly before mixing in with vegetables.
- Squirt on lime juice & mix in.
- Lay out 4 tortillas on a baking sheet. Top each with a large spoonful of vegetables, some cheese & another tortilla. Repeat layers, ending with a tortilla. Brush top tortiall with oil.
- Place stacks in oven at 400F 10-15mins until cheese is melted & stacks are hot. Cut into quarters & serve warm with salsa, sour cream, avocado &/or chopped fresh cilantro.
- Adapted from Simply in Season, p132.
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