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!




RECIPE

Serves 4

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.











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