Stuffed Tortillas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 (28 ounce) can tomatoes
• 1 (5 1/2 ounce) can tomato paste
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh coriander
• 1 onion, chopped
• 1 cup carrot, diced
• 1 cup sweet pepper, diced
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 (19 ounce) can black beans, drained and rinsed
• 1 1/2 cups canned or frozen corn
• 2 tablespoons lime juice
• 2 tablespoons chopped coriander
• 12 7-inch flour tortillas
• 1 cup shredded cheddar cheese
• 3/4 cup sour cream or 3/4 cup plain yogurt

Recipe

• 1 line two 9 x 13 baking pans with tin foil, set aside.
• 2 make sauce by sauteing onions, garlic in a saucepan until soft.
• 3 add remaining sauce ingredients, except coriander.
• 4 bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• 5 remove from heat and stir in coriander.
• 6 while sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
• 7 cook until vegetables are softened (about 5 minutes).
• 8 add jalapeno pepper, chili powder, oregano and cumin.
• 9 cook for 1 more minute, remove from heat.
• 10 stir in beans, corn, lime juice and coriander.
• 11 mix well.
• 12 to assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
• 13 repeat, leaving yourself with 1/4 cup cheddar.
• 14 pour sauce evenly over finished tortillas.
• 15 cover with aluminium foil and bake at 350 degrees for 25 minutes.
• 16 uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
• 17 serve with a dollop of sour cream.