Tortilla Veggie Melts Recipes

VEGETARIAN LAYERED TORTILLA CASSEROLE

Steps:

• In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
• Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
• Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
• Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
• Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
• Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.

TORTILLA MELTS

Steps:

• Shallow-fry corn tortillas in vegetable oil in a skillet until puffy, 45 seconds per side; transfer to a baking sheet. Top with shredded monterey jack and thinly sliced red onion. Bake at 350 degrees F until the cheese melts, about 3 minutes. Top with sliced pickled jalapenos and cilantro.

ADORABLE VEGGIE MELTS

Steps:

• Preheat the broiler.
• Arrange the bread slices in a single layer on a baking sheet.
• Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
• (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
• To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
• Cook, stirring occasionally, until tender, about 5 minutes.
• Remove from the heat; stir in the salt and pepper.
• Taste and adjust the seasoning.
• Combine the cheeses in a small bowl.
• Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
• Place the sandwiches on the baking sheet.
• Broil for about 2 minutes, or until the cheese is melted.
• Enjoy!

PORTOBELLO MELTS

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

VEGGIE TORTILLA PIZZA

Steps:

• Preheat oven to 375 degrees F. In a medium saute pan, heat oil, add veggies, garlic, salt and pepper and cook until just softened, about 6 to 8 minutes.
• Lay tortillas on a baking sheet and top each one with veggies, cheese and fresh basil. Bake for 8 to 10 minutes, or until cheese is melted.

TORTILLA VEGGIE MELTS

Steps:

• Heat olive oil in skillet over medium/high heat.
• Add carrot, onion, tomato, garlic powder, Italian seasoning, Worcestershire sauce and salt-n-pepper to taste. Cook until onion is almost translucent, then add lettuce.
• Steam warm tortillas in the microwave, or just have at room temperature.
• Keep stirring, and when vegetables are tender, divide into two equal portions, and place shredded cheese over each portion.
• Get warm plate ready with tortillas.
• When cheese is melted over veggies, use spatula and lift each half portion in middle of tortilla.
• Fold sandwich as you wish and enjoy!

VEGETARIAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
• Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

GRILLED VEGGIE TORTILLAS

Steps:

• Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.