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PrintSANTA FE WRAPS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To make the salsa, place the onions, garlic, tomatoes and capsicum on a hot griddle and roast till the skins are charred.
- Cool and grind coarsely with salt. Transfer to a bowl and stir in the lemon juice. Set aside.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Mix together the corn, zucchini, salt and oil in a bowl. Transfer the mixture to an ovenproof pan and roast it in the oven for fifteen minutes.
- Spread the mashed black beans over each tortilla. Spread a layer of sour cream on top. Arrange the roasted com and zucchini over the sour cream.
- Spread the salsa and cheese on top of the corn-zucchini layer. Roll up the tortillas, cut each in half and serve immediately.
INGREDIENTS
- 2 zucchini, chopped
- 200 grams tinned black beans, mashed
- 100 grams sour cream
- 200 grams grated processed cheese
- 4 Corn Tortillas
- 750 grams fresh corn kernels
- Salt to taste
- 2 tablespoon Cooking oil
Salsa
- 4 large onions, halved
- 8 garlic cloves, halved
- 8 medium tomatoes, halved
- 2 green capsicum, quartered
- 2 tablespoon lemon juice
- Salt to taste
7 comments for “Santa Fe Wraps”
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