Thursday, March 3, 2011
Mexican baked tortillas
This used to be a regular meal sometime ago and was our standard Mexican fare until I became a little more adventurous with this cuisine. The recipe was only used the first couple of times it was made and has been fiddled around with countless times over the years. So when I tried to track down the original photocopied recipe as my intention was to give credit to it, the recipe was nowhere to be found! From memory I think the spice mix is the main thing that has been changed. Sometimes other vegies/pulses have been added in such as mushrooms, zucchini, 1/2 tin lentils, depending on what need to be used up. It is also lovely with black beans instead of kidney beans if you have them handy.
A chipotle chilli in adobo sauce was added to some tofutti sour cream this time as I wanted to try this blend after skipping it last week when making Lentil Tacos from Where's the Beef. This created a lovely smoky, slightly spicy flavour through the sour cream.
Guacamole has been mentioned in my blog before here, here and here. I have tried various recipes but most of the time I like to keep it uncomplicated with a mashed avocado, juice from half a lime and salt to taste. In the past I have added some chopped tomato, red onion and coriander, however I like the avo + lime + salt combination these days as it's nice and smooth and the flavours are simple but delicious!
Mexican baked tortillas
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, crushed or finely chopped
2 teaspoons cumin
1/2 teaspoon chipotle chilli powder (or normal chilli powder)
1 teaspoon paprika (use smoked paprika if you have it)
1 teaspoon oregano
1 corn cob, kernels removed or 1 cup frozen corn kernels or 1 x 310g tin corn kernels
1 x 400g tin red kidney beans, drained and rinsed
1 x 400g tin diced tomatoes
2 tablespoons tomato paste
2 x Always Fresh roasted red capsicums, cut into strips
100g grated cheezly (any melting variety)
Preheat oven to 180C. Heat the olive oil in a medium saucepan, add the onion and cook until softened. Add the garlic and cook for a minute, then mix in the cumin, chilli powder, paprika and oregano and stir through for another minute. Add the corn kernels, kidney beans, tomatoes and tomato paste and simmer for about 10 minutes until the corn is cooked and the mixture has thickened.
Place 1/6 of the mixture in the centre of each tortilla. Fold the edges of each tortilla over the filling, then tuck in the other sides to enclose the filling completely, turn over and place into a baking tray. Top each tortilla with slices of roasted capsicum and grated cheezly. Bake for 20-30 minutes until the cheezly has melted and the tortillas have browned slightly.
Serve with guacamole and vegan sour cream.