TOMATO & CORN TORTILLA
COOKBOOK: Mag Recipe
Not only is this meal super healthy but so easy to put it together. A great lunch that wasn’t too heavy but took away those hunger pains. A very successful meal!
Great way to introduce vegetables to a diet and in particular to those who are not too interested in the healthy stuff. You might just be able to convert them with this dish!
3 corn cobs
4 ripe tomatoes, chopped
3 shallots, sliced thinly
1/4 cup parsley, chopped
4 tablespoons sour cream (optional)
1 cup of grated cheese
4 tablespoons sliced gherkins
salt and pepper
Spray olive oil
8 round tortillas , 20cm rounds
Boil the corn cobs for 5-7mins. Drain and allow them to cool. Cut off the corn kernels in pieces.
Add corn, tomato, shallots, parsley, gherkins in a bowl and mix well. Add salt and pepper.
On non stick frying pan, spray with olive oil, on medium heat. Place one tortilla in the pan, spread a tablespoon of sour cream, top with 1/4 of the grated cheese and two large tablespoons of vegetable mixture. Fold over and hold down lightly with a spatula for half a min or until you see cheese is melting.
Remove from pan and its now ready to serve.
NOTE: Sour cream is optional. I have the two examples in my video.