Vegetable Tortillas
1.
Mince garlic, finely chop onion, peel and dice sweet potato. Heat the pot, add olive oil, onion and minced garlic.
2.
Pour in the sweet potatoes and continue to cook, sauté evenly.
3.
Dice green pepper, wash and cook red beans.
4.
Add green peppers, red beans and salsa and stir-fry evenly.
5.
Add chili powder, cumin powder and salt to taste.
6.
Preheat the oven to 425 degrees. Put the flour, corn flour, sugar, salt and baking powder in a large bowl and mix well.
7.
Then add milk, eggs, vegetable oil, Ricos cheese sauce and chopped coriander leaves and mix well.
8.
Pour the vegetables into the baking dish.
9.
Pour the corn flour mixture and smooth it out.
10.
Put in the oven for about 25 minutes, until the top is golden brown.
11.
Take out and cut into pieces. You can enjoy it.
Tips:
(1) Chili I use vegetable pepper, which is not spicy. You can also use other peppers instead.
(2) Red beans can be cooked in the oven with water.
(3) Cheese sauce is added, because the cheese sauce is golden yellow, the color of the tortillas baked in this way is more beautiful and golden, and the creamy flavor is stronger than the color of the cheese slices. If you add shredded cheese, the corn paste will be uneven and the surface of the tortilla will burn easily.
(4) Bake for about 25 minutes until the top is golden brown. Start to observe whether it is cooked in 18-20 minutes, because each oven is a little different.
(5) Preparation time: 30 minutes, cooking time: 25 minutes, serving size: 4 servings.
