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Thursday, April 22, 2010


Oil – for sauteing vegetables
Green (Spring) Onions
Tomatoes – diced
Bell Pepper – diced
Corn kernels - 1/4 cup
Black beans - 1/2 cup(canned)
Green Chilies – finely chopped
Spinach – chopped
Salt – to taste
Cumin powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp(chopped)
Flour Tortillas
Cheese (your choice -Cheddar/Monterrey Jack/Colby)- shredded
Oil – for pan frying

1. Use as much or as little of the vegetables as you prefer.
2. Heat Oil in a non-stick pan.
3. Add all of the vegetables and saute for 1-2 minutes.
4. Add Salt, Red Chili powder and cumin powder.
5. Continue cooking until most of the juices dry up. Keep mixture aside.
6. Heat Oil in a non-stick skillet
7. Place one flour tortilla over the oil and immediately flip over.
8. Cook until light golden brown.
9. Flip over and spread cheese over the tortilla.
10. Spread vegetable mixture over the cheese.
11. Cover with another tortilla.
12. Spread a little oil over the top of second tortilla and flip over.
13. Cook until tortilla is light golden brown and cheese is melted.
14. Cut into quarters and serve hot with salsa, sour cream or guacamole.

Other options:
1. Instead of place one tortilla over other, you can spread chesse and veggie mixture on half portion of tortilla and fold it. Continue cooking until both sides are golden brown & cut it into halves.
2.Again, instead of preparing on tawa/skillet; baking is also an option.Bake at 375 degree F for ten minutes,or until cheese melts.
3. Vegetable mixture can be made of any veggies of your choice(red onions,corn,broccoli,carrot).Even beans(black beans,pinto beans) can be added. You can use pepper instead of red chilli and can add lime juice for a variety taste.

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