Recipe of the Week - Super Stuffed Tortillas

We LOVE this recipe from Simply In Season (World Community Cookbook).

1-2 cloves garlic (minced)

1 large onion

1 green pepper

Saute garlic in 2 teaspoons oil for 1 minute.

Add onion and pepper and saute until crisp-tender.

2 cups/500 ml corn

1 small-medium zucchini (sliced)

1 1/2 tablespoons ground cumin

Add and continue to saute until all vegetables are tender but not browned.

2 cups/500ml cooked black beans

1 cup/250ml chicken or vegetable broth

6 tablespoons salsa

Add and cook until there is no excess moisture. Remove from heat and add salt, pepper, sliced green onions or chives, and chopped fresh cilantro to taste.

flour or corn tortillas

cheddar cheese, feta, or queso blanco

Preheat a frypan with a bit of oil and place a tortilla in pan. Add cheese in center of tortilla and add 1/4 to 1/2 cup 60-125ml vegetable filling. Fold in hlaf and flip so its crispy on both sides. Or place a second tortilla on top, flip, and fry crisp.

Variation: Add or substitute spinach, roasted poblano peppers or other vegetables for corn and zucchini. For a heartier meal, add leftover frilled chicken.

Serves 6-8