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This Cheesy Tuna and Vegetable Mini Tortillas recipe is a delightful and satisfying dish that combines the flavors of canned tuna, sautéed vegetables, and melted mozzarella cheese all wrapped up in soft mini tortillas. This dish is quick to prepare, making it an ideal choice for a light lunch, appetizer, or a casual dinner. It’s a great way to use pantry staples like canned tuna and corn while incorporating fresh vegetables like mushrooms and bell peppers for added flavor and nutrition.
These mini tortillas are not only easy to make, but they also offer a nutritious balance of protein, vegetables, and dairy. Plus, with the addition of tangy gherkins or green olives, every bite is packed with exciting flavors. Whether you’re feeding a crowd or just looking for a quick meal, this recipe will surely become a favorite!
Full Recipe:
Ingredients
Onion: 1 medium, finely chopped
Olive oil: 2-3 tablespoons
Red bell pepper: 1 medium, chopped
Salt: To taste
Black pepper: 1/4 teaspoon
Paprika: 3/4 teaspoon
Garlic powder: 1 teaspoon
Mushrooms: 300 g, sliced
Canned tuna: 2 cans (160 g each), drained
Canned corn: 1 small can (80 g), drained
Gherkins or green olives: 6-7, sliced
Mozzarella cheese: 3/4 cup (160 g), shredded
Mini tortillas: 9-10
Chopped parsley: For garnish (optional)
Instructions (Step-by-Step)
Step 1: Sauté the Vegetables
Heat the olive oil: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat.
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 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.
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.
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.
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.
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.
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