Cheesy Tuna And Vegetable Mini Tortillas

Cheesy Tuna and Vegetable Mini Tortillas

Table of Contents

- 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

1. Heat the olive oil: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat.
2. 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.

1. 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.

1. 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.

Prepare the tortillas: Lay out the mini tortillas on a clean surface. Spoon a generous amount of the tuna and vegetable mixture onto each tortilla, spreading it evenly across the center.
Add the mozzarella: Sprinkle about 1-2 tablespoons of shredded mozzarella cheese over the top of each tortilla. The cheese will melt and add a creamy, gooey texture to the filling.

1. Bake the mini tortillas (optional): If you prefer a crispy finish, place the filled tortillas on a baking sheet and bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and the tortillas are slightly crisp around the edges.

Serve immediately: If you choose not to bake the tortillas, serve them immediately as soft mini wraps. You can fold or roll the tortillas depending on your preference.

1. Garnish with parsley: For a touch of color and freshness, sprinkle chopped parsley over the top of the mini tortillas just before serving.
2. Enjoy: Serve the cheesy tuna and vegetable mini tortillas warm, accompanied by a side salad, salsa, or a dipping sauce of your choice.

- Customization: Feel free to customize the filling by adding other vegetables like spinach, zucchini, or carrots. You can also substitute tuna with shredded chicken or a plant-based protein for a vegetarian option.
- Make it spicier: If you enjoy a bit of heat, add chopped jalapeños or a pinch of chili flakes to the tuna mixture for an extra kick.
- Crispy option: For an extra crispy finish, you can pan-fry the tortillas after filling them. Heat a little oil in a skillet and cook the tortillas on both sides until golden brown and crispy.

Make-ahead: You can prepare the tuna and vegetable filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat and assemble the tortillas when ready to serve.

- Refrigeration: Store any leftover filled tortillas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Freezing: The tuna and vegetable filling can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat on the stove before assembling the tortillas.