4 Large Whole Wheat or Corn Tortillas.
1 Package Smoky Cheese - I used Little Qualicum Caerphilly, grated.
1 Can Black Beans, drained and well rinsed.
2 Large Ears of Corn (or a can, drained), shucked.
1 Large Onion, peeled & sliced.
Approx. 2 C Squash, peeled & cut into 1" cubes.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
1 Batch Guacamole.
1 Batch Salsa Fresca.
What to Do:
Multi-tasking time! Pre-heat your oven to 500 degrees F; & bring a large pot of water to a boil; Heat a large non-stick pan over medium heat.
As that stuff heats, toss the squash in a couple good glugs of olive oil and a nice helping of salt and pepper. Arrange as a single layer on a baking pan.
When your oven is hot place the squash in the oven for about 20 minutes. Remove when fork tender. Set aside;
Once your water is boiling, add the corn and cook for about 7 to 10 minutes, drain, allow to cool enough to touch and cut the kernels away with a steak knife. Set aside;
And lastly, once your pan is hot, add a couple glugs of olive oil, add the onions, mix well to coat, and slowly caramelize them until golden and delicious. Set aside.
Now assemble! Place a tortilla on a plate. Sprinkle some cheese on one half of the tortilla. Top off with a nice helping of black beans, corn, caramelized onions, a bit of squash and if you like, a little more cheese. Fold the empty half of the tortilla over and lightly press down. Repeat four times.
If you have a big enough pan, you can cook two of these bad boys at a time. Wash off your onion pan and lightly grease with a small amount of olive oil. Heat over medium heat. Slide the filled tortilla off the plate and into the pan. Allow to brown on one side (about 2 to 3 minutes) and the cheese to melt. Very carefully roll the little guy on the closed end to his other side and brown that side.
Slide onto a cutting board. Cut into 3 or 4 wedges. Serve with Salsa Fresca, Guacamole, and sour cream.
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