Recipe

Vegetable Fold Over

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Vegetable Fold Over

Toasted tortilla with a veggie filling, served with sweetcorn on the side.




Ingredients to serve 2

  • 2 x sweetcorn cobs – remove husks
  • 5g x chives – slice thinly
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tsp x cayenne pepper (optional)
  • ½ tsp x smoked paprika
  • 1 tsp x ground cumin
  • 1½ x tomatoes – dice (1cm)
  • ½ tin x kidney beans
  • 2 x courgettes – dice (½ cm)
  • ¼ cup x water (for the filling)
  • 2 x tortillas
  • 50g x grated mozzarella
  • 5g x coriander – remove stalks & chop roughly
  • ½ x chilli
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 4 x sweetcorn cobs – remove husks
  • 10g x chives – slice thinly
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tsp x cayenne pepper (optional)
  • 1 tsp x smoked paprika
  • 2 tsp x ground cumin
  • 3 x tomatoes – dice (1cm)
  • 1 tin x kidney beans
  • 4 x courgettes – dice (½ cm)
  • ½ cup x water (for the filling)
  • 4 x tortillas
  • 100g x grated mozzarella
  • 10g x coriander – remove stalks & chop roughly
  • 1 x chilli
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Sweetcorn: Put a saucepan on medium-high heat and add the boiling water. Add the whole sweetcorn cobs and boil for about 8-10 minutes until tender. Once the corn is cooked, remove from the saucepan and use a knife to spread some butter over the corn. Set aside and keep warm.

Step 3

Filling: Place a pan on medium-high heat and cook the onion with olive oil and a little salt for 5 minutes. Add the garlic, cayenne pepper, smoked paprika and ground cumin and cook for 30 seconds before adding the tomatoes, kidney beans and courgettes. Season with salt and pepper and add the water (see quantity above for the filling). Turn the heat up to high and cook 7-8 minutes until the courgettes are cooked and the tomatoes are soft and the sauce has thickened. Remove the filling from the pan and set aside.

Step 4

Fold over: Place a large dry pan on medium-high heat. Place a tortilla in the pan and spoon some filling (not too much, to prevent it from spilling out) over half, keeping a 1cm edge and leaving the other half bare to fold over. Sprinkle the grated mozzarella and coriander over the filling, then fold the bare half of the tortilla over the half with the filling. Cook the tortilla for 2 minutes, then use a spatula to flip it over to the other side, taking care not to spill the filling, and cook for another 2 minutes until toasted and the mozzarella is melted.

Step 5

Chilli: Slice the chilli into thin slices and place it in a small bowl, covered with a few glugs of olive oil.

Step 6

Serve on a plate with the sweetcorn on the side, topped with the chives and seasoned with salt and pepper. You can top the fold over with the olive oil coated chillies, or you can serve it on the side.