THE DAIRY KITCHEN
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 20 MINS
Kids just love mexican food and it makes such a nutritious meal as it contains vegetables and cheese for calcium. These pies are a lovely twist on making wraps.
IngredientsOlive oil spray
1 zucchini, roughly chopped
1 red capsicum roughly chopped
1 cob corn, kernels removed
3 spring onions, finely sliced
1/2 teaspooon ground cumin
1/2 teaspoon paprika
freshly ground black pepper
8 flour tortillas
250ml reduced fat milk
3/4 cup grated reduced fat cheddar cheese
1/4 cup chopped fresh coriander
1 tomato, finely diced
1/2 avocado, diced
1/2 cup reduced fat natural yoghurt
- Lightly spray frypan with olive oil, add vegetables and spring onions, fry over medium heat for 3-4 minutes until just tender, add spices and fry for a further minute until fragrant.
- Warm tortillas in microwave for 30 seconds until pliable. Fold tortillas into quarters, then open at the wide end to make a cone shape. Squash the cones into a lightly greased texas muffin pan, flattening the point slightly, to fit.
- Whisk milk and eggs together. Spoon vegetables into the tortilla cups then pour over the egg mixture (some may leak but it won't matter), sprinkle with cheese and coriander. Bake at 180C for 15-20 minutes until the egg is set and golden. Cool slightly.
- To serve, remove tortillas from muffin trays and dollop each with yoghurt then sprinkle with tomato and avocado. Garnish with extra coriander or lime if desired.