Full Recipe:
Ingredients
: 2-3 tablespoons
Red bell pepper: 1 medium, chopped
Salt: To taste
Black pepper: 1/4 teaspoon
Onion: 1 medium, finely chopped
Paprika: 3/4 teaspoon
Garlic powder: 1 teaspoon
Mushrooms: 300 g, sliced
Canned corn: 1 small can (80 g), drained
Gherkins or green olives: 6-7, sliced
Canned tuna: 2 cans (160 g each), drained
Mozzarella cheese: 3/4 cup (160 g), shredded
Mini tortillas: 9-10
Chopped parsley: For garnish (optional)
Instructions (Step-by-Step)
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Step 1: Sauté the Vegetables
Heat the : In a large skillet, heat 2-3 tablespoons of olive oil over medium heat.
Add seasonings: Season the vegetables with a pinch of salt, 1/4 teaspoon of black pepper, 3/4 teaspoon of paprika, and 1 teaspoon of garlic powder. Stir to coat the vegetables with the spices.
Cook the onion and bell pepper: Add the finely chopped onion and chopped red bell pepper to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are softened and slightly golden.
Add the mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture. Stir occasionally to ensure everything cooks evenly.
Step 2: Prepare the Tuna Mixture
Add the tuna and corn: Once the mushrooms are cooked, add the drained tuna and canned corn to the skillet. Break up the tuna with a spoon or spatula and stir well to combine with the vegetables.
Taste and adjust seasoning: Taste the mixture and adjust the seasoning with more salt, pepper, or paprika if needed. Once everything is combined and heated through, remove the skillet from the heat.
Add gherkins or olives: Slice 6-7 gherkins or green olives and stir them into the mixture. The tangy flavor from the gherkins or olives adds a nice contrast to the rich tuna and vegetable filling.
Step 3: Assemble the Mini Tortillas
Preheat the oven: Preheat your oven to 180°C (350°F) if you plan to bake the mini tortillas for a crispy finish. Alternatively, you can assemble and serve them without baking.
Prepare the tortillas: Lay out the mini tortillas on a clean surface. Spoon a generous amount of the tuna and vegetable mixture onto each tortilla, spreading it evenly across the center.
Add the mozzarella: Sprinkle about 1-2 tablespoons of shredded mozzarella cheese over the top of each tortilla. The cheese will melt and add a creamy, gooey texture to the filling.
Step 4: Cook or Serve
Serve immediately: If you choose not to bake the tortillas, serve them immediately as soft mini wraps. You can fold or roll the tortillas depending on your preference.
Bake the mini tortillas (optional): If you prefer a crispy finish, place the filled tortillas on a baking sheet and bake in the for about 5-7 minutes, or until the cheese is melted and the tortillas are slightly crisp around the edges.
Step 5: Garnish and Serve
Garnish with parsley: For a touch of color and freshness, sprinkle chopped parsley over the top of the mini tortillas just before serving.
Enjoy: Serve the cheesy tuna and vegetable mini tortillas warm, accompanied by a side salad, salsa, or a dipping sauce of your choice.
Cooking Tips
Make it spicier: If you enjoy a bit of heat, add chopped jalapeños or a pinch of chili flakes to the tuna mixture for an extra kick.
Customization: Feel free to customize the filling by adding other vegetables like spinach, zucchini, or carrots. You can also substitute tuna with shredded chicken or a plant-based protein for a vegetarian option.
Crispy option: For an extra crispy finish, you can pan-fry the tortillas after filling them. Heat a little oil in a skillet and cook the tortillas on both sides until golden brown and crispy.
Make-ahead: You can prepare the tuna and vegetable filling ahead of time and store it in the for up to 2 days. Simply reheat and assemble the tortillas when ready to serve.
Storage
Refrigeration: Store any leftover filled tortillas in an in the for up to 2 days. Reheat in the oven or microwave before serving.
Freezing: The tuna and vegetable filling can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat on the stove before assembling the tortillas.
Nutritional Facts (Per Serving, Based on 9 Mini Tortillas)
Calories: 220 kcal
Protein: 14 g
Carbohydrates: 15 g
Fat: 12 g
Fiber: 3 g
Sugar: 3 g
Sodium: 480 mg
Calcium: 10% DV
Iron: 8% DV
Frequently Asked Questions (FAQs)
Can I use a different type of cheese?
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