Vegatales Recipe
Onion, Spinach, Mushrooms and Roasted Corn Wrapped in Corn Tortillas and Baked in Salsa Verde.
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Ingredients
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Vegetable Filling
Tortillas and Salsa
Method
Preparing the Filling
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped onions and sauté for about 3-4 minutes until they become translucent.
- 2
Add Spinach and Mushrooms
Add 1 cup of sliced mushrooms to the skillet and continue to sauté for another 4-5 minutes until the mushrooms are cooked. Next, add 2 cups of fresh spinach and cook until wilted, about 2 minutes.
- 3
Incorporate Roasted Corn
Fold in 1 cup of roasted corn to the vegetable mixture and season with 1 teaspoon of salt and 1 teaspoon of black pepper. Mix thoroughly and cook for an additional 2 minutes. Remove from heat.
Assembling and Baking
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Fill the Tortillas
Take one corn tortilla and place about 1/4 cup of the vegetable filling in the center. Wrap the tortilla around the filling, folding in the sides as you roll it up. Repeat with the remaining tortillas and filling.
- 6
Prepare for Baking
In a baking dish, spread 1 cup of salsa verde evenly on the bottom. Arrange the filled tortillas seam side down in the dish. Pour the remaining 1 cup of salsa verde over the top of the tortillas.
- 7
Bake the Vegatales
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10 minutes or until heated through and slightly golden on top.
- 8
Serve
Remove from the oven, let cool slightly, and serve warm. Enjoy your Vegatales!
