Looking for a quick and flavorful meal? These Cheesy Tuna and Vegetable Mini Tortillas are the perfect choice! Combining savory tuna, sautéed vegetables, and melted mozzarella cheese, these mini tortillas are both hearty and satisfying. Whether served as a snack or a light dinner, this recipe will have everyone asking for seconds. Let’s dive into this easy-to-make dish that’s packed with flavor.
Ingredients
For the Filling:
- 1 medium onion, finely chopped
- 2-3 tablespoons olive oil
- 1 medium red bell pepper, chopped
- 1/4 teaspoon black pepper
- 3/4 teaspoon paprika
- 1 teaspoon garlic powder
- 300 g mushrooms, sliced
- 2 cans (160 g each) canned tuna, drained
- 1 small can (80 g) canned corn, drained
- 6-7 gherkins or green olives, sliced
- 3/4 cup (160 g) mozzarella cheese, shredded
For the Tortillas:
For Garnish:
- Chopped parsley (optional)
Directions
Step 1: Sauté the Vegetables
- Heat 2-3 tablespoons olive oil in a large skillet over medium heat.
- Add the finely chopped onion and red bell pepper to the skillet and sauté for about 3-4 minutes until softened and golden.
- Season with 1/4 teaspoon black pepper, 3/4 teaspoon paprika, and 1 teaspoon garlic powder. Stir well to coat the vegetables evenly with the spices.
- Add the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms release their moisture and become tender.
Step 2: Prepare the Tuna Mixture
- Once the mushrooms are cooked, add the drained tuna and corn to the skillet. Break the tuna into smaller pieces and mix thoroughly.
- Stir in the sliced gherkins or olives for a tangy burst of flavor.
- Taste the mixture and adjust seasoning with more salt, pepper, or paprika if desired. Once everything is well combined and heated through, remove from heat.
Step 3: Assemble the Mini Tortillas
- Preheat your oven to 180°C (350°F) if you plan to bake the mini tortillas for a crispy finish.
- 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.
- Sprinkle about 1-2 tablespoons shredded mozzarella cheese over each tortilla, ensuring a creamy and cheesy layer.
Step 4: Cook or Serve
- If you prefer a crispy finish, place the filled tortillas on a baking sheet and bake in the preheated oven for 5-7 minutes, or until the cheese is melted and the tortillas are slightly crisp around the edges.
- Alternatively, serve immediately as soft wraps without baking. You can fold or roll the tortillas based on your preference.
Step 5: Garnish and Serve
- For a fresh touch, sprinkle chopped parsley over the top of the mini tortillas before serving.
- Serve the cheesy tuna and vegetable mini tortillas warm, with a side salad, salsa, or your favorite dipping sauce.
Cooking Tips
- Customization: Feel free to swap out the vegetables with other options like spinach, zucchini, or carrots. For a different protein, try substituting tuna with shredded chicken or a plant-based protein for a vegetarian option.
- Spicy Twist: If you enjoy a bit of heat, add chopped jalapeños or a pinch of chili flakes to the tuna mixture.
- Crispy Option: To achieve extra crispiness, pan-fry the tortillas after filling them. Heat a little oil in a skillet and cook each tortilla on both sides until golden brown and crispy.
- Make-Ahead: Prepare the tuna and vegetable filling in advance and refrigerate for up to 2 days. Simply reheat and assemble the tortillas when ready to serve.
Nutritional Facts (Per Serving, Based on 9 Mini Tortillas)
- Calories: 220 kcal
- Protein: 14 g
- Carbohydrates: 15 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 480 mg
- Calcium: 10% DV
- Iron: 8% DV
Storage
- 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.
FAQs
Can I use other vegetables instead of mushrooms?
Yes! Feel free to swap mushrooms with vegetables like spinach, zucchini, or carrots for different textures and flavors.
Can I use a different type of cheese?
Absolutely! You can use any cheese of your choice, like cheddar, feta, or parmesan, but mozzarella will give the creamiest melt.
Can I make these tortillas gluten-free?
Yes! Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.
Can I prepare the filling in advance?
Definitely! The tuna and vegetable filling can be prepared ahead of time and stored in the refrigerator for up to 2 days. When ready to serve, simply assemble the tortillas and bake or serve immediately.
How can I make these tortillas spicier?
If you like a bit of spice, you can add chopped jalapeños, chili flakes, or hot sauce to the filling before assembling.
Conclusion
These Cheesy Tuna and Vegetable Mini Tortillas offer the perfect balance of flavors and textures. Whether you bake them crispy or serve them soft, they’re bound to be a hit at your next meal. Easy to customize, these mini tortillas can be made with a variety of vegetables and proteins, making them an adaptable recipe for any taste. Enjoy them warm, with a fresh garnish of parsley, and serve them with your favorite sides or dips. Perfect for a quick snack, lunch, or dinner!