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Tijuana Tortillas

Microwaverina's picture
Ingredients
  Shredded zucchini 1 Cup (16 tbs)
  Tomato 1 Medium, seeded and chopped
  Finely chopped green peppers 1⁄3 Cup (5.33 tbs)
  Finely chopped onions 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Corn tortillas 4
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Minced fresh coriander 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Shredded reduced fat cheddar cheese 2⁄3 Cup (10.67 tbs)
  Salsa 1 Cup (16 tbs) (Super)
Directions

In a 1-quart casserole, combine the zucchini, tomatoes, peppers, onions, and garlic.
Microwave on high for 2 minutes.
Stir and microwave on high for 2 to 4 minutes, or until the onions are crisp-tender.
Cover and let stand.
In a medium frying pan, bring of water to a simmer.
Place the tortillas, one at a time, in the water for 10 to 20 seconds, or until just pliable.
Remove with a spatula.
Drain and set aside to cool.
In a small bowl, combine the ricotta, coriander (if using), chili powder, and cumin.
Stir in 1/3 cup of the Cheddar.
Drain the vegetables, pressing them with a spoon to remove excess moisture.
Add 1/2 cup of the salsa.
To assemble the tortillas, spread about 1/4 cup of the cheese mixture on each tortilla.
Place about 1/3 cup of the vegetables in the center of each tortilla.
Roll the tortillas to enclose the filling.
Arrange, seam-side down, in an 8" X 8" baking dish.
Pour the remaining 1/2 cup salsa over the tortillas.
Cover with wax paper.
Microwave on high for 2 minutes.
Rotate the dish a half turn.
Microwave on high for 2 minutes.
Sprinkle with the remaining 1/3 cup Cheddar.
Microwave on medium (50% power) for 3 to 4 minutes, or until the cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Microwaving
Ingredient: 
Cheese

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