Tortillas with Vegetable and Egg Fillings

The star of today’s post is the tortilla. The uncooked tortilla. When freshly cooked on the stovetop, tortillas are light, moist, tender, and infinitely tastier than the premade, dry and inflexible ones that come stacked in a bag at the grocery store. Doesn’t this look appetizing?!

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Had these been around when my children were young, they would have been in my weekly dinner rotation for those days when my afternoons were swamped with afterschool activities. And, for picky-eaters, let the children pick the fillings!

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There are no preservatives in these tortillas, only wheat flour or cornmeal, depending on which variety you purchase, water, canola oil, and salt. They cook in under a minute, and you can buy them in the refrigerated section of most grocery stores, or in bulk at Costco.

How To Cook a Tortilla

Preheat a non-stick, ungreased sauté pan on medium-high heat. When the pan is good and hot, add the tortilla.

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The tortilla should start to puff up and bubble within a few seconds, but only if your pan is preheated. If it puffs too high, pop the bubble with the edge of a spatula.

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After about 30 seconds, use tongs to flip it over. Either fill the tortilla immediately with toppings of choice or, if you plan to make a few tortillas, go ahead and cook five or six and keep them warm in a towel.

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The Fillings:

There are so many ways to fill a hot tortilla, or not. You could just brush them with olive oil or butter. They can also be eaten for breakfast, lunch, snack or dinner.

Zucchini and Onion Filling (my fave!)

My favorite way to make tortillas is with this zucchini and onion filling. This recipe makes a lot (4 cups) but can easily be halved. It stores well in the fridge to keep available to make tortillas or bruschetta with melted cheese on top.

Ingredients

¼ cup olive oil
4 cups unpeeled, shredded zucchini (1¼ pounds)
4 cups chopped tomatoes (2 pounds)
1 cup diced onion (6 ounces)
2 crushed garlic cloves
1 teaspoon sea salt
1/2 teaspoon garlic pepper
Shredded cheese such as a Mexican style blend

Mise en Place

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Instructions:

Saute olive oil, garlic, and onion together for two minutes on medium heat. Do not brown the garlic (ever!). Add veggies and sauté for ten minutes on medium-high heat.

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The high heat helps cook down the liquid in the pan.

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Next, spread the filling on half of a cooked tortilla, sprinkle with cheese, fold the other half over and enjoy!

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Scrambled Egg Filling

Here are the tortillas filled with eggs — soft taco or quesadilla style.

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The mise en place of making scrambled egg-filled tortillas.

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I scrambled the eggs in olive oil first. Next, I added the zucchini and onion mixture, but you could just as easily use jarred salsa, or skip both and add bacon or sausage.

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Next, I added chopped rotisserie chicken and shredded cheese and topped it with another tortilla to make a quesadilla.

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You could just as easily fold a single tortilla in half or roll it up as a wrap.  With children, it’s always nice when you can give them this kind of unimpactful choice that doesn’t create extra work for Mom.

Other Tried and True Recipes Children Love
Judy’s Mom’s Meatloaf
Lisa’s Award Winning Buffalo Chicken Chili
Lemony Grilled Chicken Breasts
Amazingly Delicious Sautéed Carrots
Yummy Shepherd’s Pie
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips
The Biscuit King

LET’S STAY CONNECTED!

Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

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4 thoughts on “Tortillas with Vegetable and Egg Fillings

  1. Yum! We just did this friday night with chicken, onion, and bell peppers. Need to try with zucchini. Thank you! My tortillas were store-bought though;)

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