Vegetales Vg Recipe
Onion, Spinach, Mushrooms and Roasted Corn Wrapped in Corn Tortillas and Baked in Salsa Verde.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Filling
Tortillas
Salsa Verde
Seasoning
Method
Preparation of Filling
- 1
Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- 2
- 3
Incorporate Roasted Corn
Add the roasted corn to the skillet and mix well. Season with salt, black pepper, and cumin. Cook for another 2 minutes to combine the flavors. Remove from heat.
Assembly
- 4
Prepare the Tortillas
Preheat the oven to 375°F (190°C). Take a corn tortilla and spoon about 2-3 tablespoons of the vegetable filling onto the center.
- 5
Wrap the Tortillas
Fold the sides of the tortilla over the filling and then roll it up tightly. Place the wrapped tortilla seam-side down in a baking dish.
- 6
Repeat the Process
Continue this process until all the filling and tortillas are used up.
Baking
- 7
Top with Salsa Verde
Pour the salsa verde evenly over the top of the rolled tortillas in the baking dish.
- 8
Bake in Oven
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the tortillas are slightly crispy.
Serving
- 9
Serve Hot
Remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with extra salsa verde if desired.
