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Vegetable Tortilla

Snacks Vegetarian Dishes 90 min Medium 16 wyświetleń ~36.59 PLN - (0)
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Description

Colorful tortilla with vegetables is a quick, impressive, and versatile snack perfect for New Year's Eve 2025 and other home parties. It consists of soft wheat tortillas filled with sautéed vegetables — bell pepper, zucchini, mushrooms, red onion, corn, and beans — drizzled with fresh lime juice and seasoned with smoked paprika. The dish can be served cold or slightly warmed, garnished with grated cheddar and fresh cilantro, along with a Greek yogurt sauce. The tortillas look great when cut in half — they are colorful and appetizing, offering a pleasant combination of crunchiness and softness. This is a vegetarian recipe, easy to modify (vegan version by omitting cheese and yogurt), perfect for serving as finger food at a party table.

Składniki (16)

Servings:
8
  • Wheat tortilla 8.9 szt.
  • Olive oil 30 ml
  • Red bell pepper 200 g
  • Yellow bell pepper 1 szt.
  • Zucchini 0.8 szt.
  • Red onion 1 szt.
  • Fresh mushrooms 200 g
  • Drained canned corn 150 g
  • Canned red beans, drained 120 g
  • Lime juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • smoked paprika (sweet) 2 łyżeczki
  • ✨ Opcjonalne
  • Sharp cheddar cheese 100 g
  • Greek yogurt 10% (dip) 150 g
  • Fresh cilantro 30 g
💰 Szacowany koszt dania: ~36.59 PLN (4.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under running cold water. Cut the red and yellow bell peppers lengthwise, remove the seeds and white membranes, and then slice them into strips about 0.5-1 cm wide. Wash the zucchini, trim the ends, and cut it into half-moons about 0.5 cm thick. Peel the onion and slice it into thin wedges (0.5 cm). Wipe the mushrooms with a damp kitchen towel (do not soak them for too long), trim the ends of the stems, and slice them.

Ingredients: Red bell pepper, Yellow bell pepper, Zucchini, Red onion, Fresh mushrooms
Use a cutting board and a sharp knife. Cutting into even pieces will ensure even frying. If you don't have a sharp knife, the vegetables will break apart and fry unevenly.

Preparation of canned ingredients

2

Drain the corn and red beans in a strainer, rinse under running water (especially the beans, to remove excess salt and brine) and let them drain in the strainer for 2-3 minutes. Then transfer them to a bowl and set aside.

Ingredients: Drained canned corn, Canned red beans, drained
Use a fine sieve and a spoon to drain well. Good draining will prevent the tortillas from becoming soggy when serving.

Frying

3

Heat a large skillet (preferably 26-28 cm in diameter) over medium-high heat. Pour in 15 g of oil (1 tablespoon) and spread it across the surface of the skillet. Add the onion and sauté for 3-4 minutes until it becomes translucent and slightly soft. Add the bell peppers and sauté for another 4-5 minutes, stirring every minute, until the peppers soften but retain their shape. Add the zucchini and mushrooms, reduce the heat to medium, and sauté for 5-6 minutes until the mushrooms release their water and slightly brown. Finally, add the drained corn and beans, pour in the remaining oil (the second tablespoon), and season with salt (3 g), pepper (2 g), and smoked paprika (4 g). Sauté for another 2 minutes, stirring to distribute the spices. Remove the skillet from the heat and drizzle everything with lime juice (30 g).

Ingredients: Olive oil, Red onion, Red bell pepper, Yellow bell pepper, Zucchini, Fresh mushrooms, Drained canned corn, Canned red beans, drained, Salt, Black pepper, smoked paprika (sweet), Lime juice
Use a large, non-stick skillet. A wooden spoon or silicone spatula will make stirring easier. Monitor the temperature: if the vegetables start to burn, lower the heat. The finished vegetables should retain a slight bite, they should not be mushy.

Evaporating and seasoning

4

After removing the vegetables from the heat, wait 1-2 minutes for the excess moisture to evaporate. Taste the filling and season with an extra pinch of salt or pepper if needed. The filling should be juicy, aromatic, and slightly tangy from the lime.

Ingredients: Salt, Black pepper, Lime juice
Taste with small spoons; the more components, the easier it is to blend the flavors. If the filling is too sour, add a little sugar (about 2 g) to balance it out.

Heating the tortillas

5

Heat a dry large skillet (without oil) over medium heat. Warm each tortilla separately for about 20-30 seconds on each side — it should be flexible and lightly golden, but not dried out. Alternatively, wrap the tortillas in a damp cloth and heat in the microwave for 20-30 seconds to make them soft.

Ingredients: Wheat tortilla
Use a spatula to control the moment of flipping. Heating for too long will make the tortillas brittle.

Assembling the tortilla

6

On the center of the heated tortilla, evenly spread 50 g of the prepared filling (place the filling along the center, leaving a 2-3 cm edge free). If you are using grated cheese (optional), sprinkle it over the filling (about 12-13 g of cheese per tortilla). Fold the bottom part of the tortilla over the filling, then fold the sides inwards and roll it up. Repeat for the remaining tortillas. You can hold each finished tortilla on the pan a bit longer (1 minute on each side) to slightly melt the cheese and brown the tortilla.

Ingredients: Wheat tortilla, Sharp cheddar cheese, Drained canned corn, Canned red beans, drained
Use a precise tablespoon or small measuring cup to ensure the portions are even (this makes cutting and presentation easier). Do not add too much filling, as the tortilla may fall apart.

Slicing and serving

7

Using a sharp knife, cut each roll in half diagonally (or into 3 pieces if you're making finger food). Arrange the cut pieces on a platter with the cut side facing up to showcase the colorful filling. Sprinkle with fresh cilantro (optional) and serve with a bowl of Greek yogurt mixed with a bit of lime as a dip.

Ingredients: Fresh cilantro, Greek yogurt 10% (dip), Wheat tortilla
Use a large, sharp knife and cut with one decisive motion, do not saw. For better presentation, serve the tortillas on a wooden board or a long platter.

Optional finishing

8

If you want a crunchier version, after assembling, fry the tortillas in a dry pan for 1 minute on each side until browned. For a spicy version, add finely chopped chili pepper to the filling (not included in the ingredients).

Ingredients: Wheat tortilla
Heat the pan for a shorter time with this method, monitor the color — it can easily burn.

Preparation before the party

9

If you are preparing the tortillas in advance: store the filling in an airtight container in the refrigerator for up to 24 hours. Heat the filling in a pan for 3-4 minutes before assembling. Warm the tortillas just before assembling to make them flexible.

Ingredients: Wheat tortilla, Drained canned corn
Do not prepare glued and cut tortillas more than an hour before serving — they will soften and lose their crunch.

Fun Fact

💡

In Mexican cuisine, a tortilla refers to a flatbread, while in Spanish cuisine, 'tortilla' means a potato omelet. Our vegetable tortilla is an interpretation of popular wraps from fusion cuisine — easy to adapt to different flavor cultures.

Best for

Sylwester 2025 impreza domowa piknik spotkanie przy przekąskach

Tips

🍽️ Serving

Serve the tortillas on a large board, cut diagonally, with bowls of dips (yogurt, salsa, guacamole). For guests, prepare servings with a few options – with cheese and without cheese. Arrange fresh herbs alongside so everyone can season to their taste.

🥡 Storage

Store the filling in the refrigerator in an airtight container for up to 24 hours; do not store prepared, rolled tortillas for longer than 1 hour. For reheating, use a skillet (2-3 minutes) or an oven at 170°C for 6-8 minutes. Freezing tortillas already filled is not recommended; it's better to freeze the ingredients separately (e.g., vegetables) and assemble after thawing.

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