Vinaya's Notes:
Expand9 Fresh Basil Leaves Ask a question about this ingredient
1 Bell Pepper (chopped) Ask a question about this ingredient
1 fresh roma tomato chopped Ask a question about this ingredient
4 Flour Tortillas or brown rice tortillas for the gluten free version Ask a question about this ingredient
1/4 cup yellow corn niblets Ask a question about this ingredient
1/4 cup canned black beans Ask a question about this ingredient
1/2 cup Mushrooms chopped Ask a question about this ingredient
1/4 teaspoon Black pepper powder Ask a question about this ingredient
Few corrianer leaves to garnish Ask a question about this ingredient
1/2 teaspoon Curry powder Ask a question about this ingredient
1/2 teaspoon granulated garlic Ask a question about this ingredient
1/2 cup Red onion chopped Ask a question about this ingredient
3 teaspoons Canola Oil Ask a question about this ingredient
1/2 cup Mexican cheese blend or Shredded mozarella cheese Ask a question about this ingredient
As per taste Salt Ask a question about this ingredient
Method: Heat oil in a pan. Saute onions till they are translucent add bell peppers and mushrooms, saute for a minute. Add garlic powder, curry powder, boiled corn, black beans, tomatoes, salt as per taste and black pepper powder. Mix well for a minute, take this mixture off the stove, garnish with fresh basil and corriander leaves. Warm the flour tortillas, keep the hot veggie mixture topped with cheese in between them, cut into traingles and enjoy.
Ask a question about this stepLove the name of this . . . sounds really tasty, too!! Looking forward to trying this one. Can imagine many variations. ;o)
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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Thanks ..you are right abt the variations I need to try some with chicken...