Ingredients:
- 1 small red onion, coarsely chopped
- 4 garlic cloves, minced
- 1 medium zucchini, halved lengthwise & thinly sliced
- 1 cup frozen corn
- 2 tbsp lime juice
- ¼ cup cilantro, finely chopped
- 2 cups shredded Dairy Free Cheese, divided
- Four 8-inch tortillas
- cooking spray or 1 tbsp olive oil
Directions:
Preheat oven to 400 degrees. In a large skillet, over medium heat, sauté onion until soft, about 4 minutes. Stir in garlic & cook 1 minute more. Add zucchini & frozen corn, sauté until zucchini is soft & corn is tender, about 6 minutes. Remove from heat; stir in cilantro & lime juice. Brush/spray one side of each tortilla with olive oil/cooking spray. Lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each & sprinkle with cheese. Place remaining 2 tortillas on top, oiled side up, & press down gently with spatula to seal. Bake for 5 minutes on each side, or until cheese has melted & tortillas are golden brown. Remove from oven & slice into wedges.
You could probably add some more veggies, or maybe some black beans, to make these tasty treats a bit more nutritious, but they sure are good like this! I’ll try it soon & let you know how it goes… & if you beat me to it, let me know what you did & how it was!
Recipe adapted from http://www.ezrapoundcake.com/archives/3469
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