Friesencold

This is another great contribution from my friend Hannah. I am loving her recipes lately (thank you, my friend). I am pretty sure this recipe is from a cookbook Hannah likes called Simply in Season. These tortillas rank right up there with the corn chowder in terms of latest-greatest food discoveries and meal staples now for the Friesen family.

Recipe 24: Super Stuffed Tortillas

1-2 cloves garlic, minced
1 large onion, thinly sliced and separated
1 green pepper, thinly sliced
extra-virgin olive oil
2 cups frozen corn
1 small-medium zucchini, halved and thinly sliced
1 1/2 teaspoons ground cumin
2 cups cooked black beans
1 cup chicken or vegetable broth
6 tablespoons salsa
green onions, chives, and/or fresh cilantro (optional)
flour or corn tortillas (I bought 8″ flour tortillas and the recipe yielded 9 filled tortillas)
cheddar cheese, feta, or queso blanco (shredded or crumbled)

Saute garlic in 2 teaspoons of oil for 1 minute. Add onion and pepper and saute until crisp-tender (I found at this point I needed to add a little more olive oil to keep things from sticking, but you could probably also use water or even extra salsa).

Add corn, zucchini, and cumin and continue to saute until all vegetables are tender but not browned.

Add black beans, broth, and salsa and cook until there is no excess moisture (8-10 minutes). Remove from heat and add salt, pepper, sliced green onions or chives, and chopped fresh cilantro to taste (I added none of these).

Preheat a skillet with a bit of oil (I used 1 teaspoon per tortilla) and place a tortilla in pan. Add cheese in center of tortilla and add about 1/2 cup of vegetable filling. When the tortilla is crispy, remove, and fold in half. Or place a second tortilla on top, flip, and fry crisp.

At Hannah’s suggestion, and because we minimize the cheese usage anyway, I used only a small amount of cheese in each tortilla. The first time I made these, I used 2 T per tortilla. Then the next time I made them, there wasn’t as much cheese left, so I used only 1 T each. Then the cheese ran out, and they were honestly just as good without cheese at all.

We like to add mashed avocado and salsa inside the tortillas just before we eat them. Also I made brown rice to add some extra filling (TJ) or to have on the side (me).