VEGETABLE TORTILLA FROM MURCIA
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil. Bake 15 minutes, until softened and browned. Remove from the heat.
- Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper. Cook, stirring, until they soften and begin to color, about 10 minutes. Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes. Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Taste and adjust seasonings.
- Preheat the broiler. Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste. Turn the heat in the pan to medium-high and pour in the eggs. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture. When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat. Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter. Cut into wedges and serve.
Nutrition Facts : Calories 182 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 248 milligrams, Sodium 211 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 10 grams, Sugar 3 grams
HOMEMADE TORTILLAS
Provided by Ree Drummond : Food Network
Time 35m
Yield 16 tortillas
Number Of Ingredients 4
Steps:
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
SYLVIE'S VEGETABLE STUFFED TORTILLAS
I had some vegetables to use up the other night and didn't want rice, pasta or potatoes again so I came up with these. I served them with a side salad and some natural low fat yoghurt (trying to stay off the sour cream). I hope you'll enjoy them as much as we did. You can just use bell pepper, but going to the extra trouble of roasting it first is really worth it, it adds a lovely sweetness to the dish (you can pop them under a hot grill while the first ingredients are simmering). If you like it spicy just add some chopped jalapeños, chili powder or red pepper flakes.
Provided by -Sylvie-
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent.
- Add the garlic and fry for a further minute.
- Add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally.
- Add the kidney beans and roast pepper, simmer for a further 10 minutes.
- Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up.
- Place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese.
- Place in a preheated oven, 375°F/190°C/Gas 5, and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.
EASY VEGETABLE TORTILLAS
Add meatless dinner to your family's Mexican meal. Serve tortillas made with veggies and topped with cheese - ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
- Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.
Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Tortilla, Sodium 410 mg
SUGARRUSHKID'S VEGETABLE TORTILLAS
Make and share this Sugarrushkid's Vegetable Tortillas recipe from Food.com.
Provided by sugarrushkid
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop/peel/slice vegetables on a chopping board.
- Heat 1 tbsp oil in wok or pan until hot, then add peppers, courgettes, mushrooms and onions. Cook for roughly 10-15 minutes.
- Remove wok from heat and fill tortillas with vegetables and dip. Roll up and serve.
Nutrition Facts : Calories 273.3, Fat 9, SaturatedFat 1.9, Sodium 452.8, Carbohydrate 41.3, Fiber 3.4, Sugar 3.8, Protein 7.3
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