Mexican Roll


  •  2 tortillas

For internal filling

  • 4~5 shallots
  • 1 tablespoon of butter
  • 1 red capia pepper
  • 1 cup of canned corn
  • 1 cup boiled black beans
  • 2~3 sprigs of basil
  • Salt
  • Black pepper
  • 1 cup grated cheddar cheese


Fry the shallots in butter until golden brown. Add diced red pepper and canned corn and sauté.

When the peppers start to soften, add boiled black beans and finely chopped basil. Season with salt and pepper, cook for another 4-5 minutes and remove from the stove.

Divide the batter on one side of the tortillas. Sprinkle grated cheddar cheese on top and fold in half. Fry in the toaster. Cut in half and serve hot.

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