Stuffed Tortillas

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“This takes a bit of time to make but it's worth it. Especially if you're trying to feed a brood! If you're in a hurry, however, you could use store-bought salsa instead of making your own sauce. As a special treat, I also like to take one avocado and blend it with two spoonfuls of yogurt to make a creamy sauce for the tortillas.”

Ingredients Nutrition


  1. Line two 9 x 13 baking pans with tin foil, set aside.
  2. Make sauce by sauteing onions, garlic in a saucepan until soft.
  3. Add remaining sauce ingredients, except coriander.
  4. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
  5. Remove from heat and stir in coriander.
  6. While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
  7. Cook until vegetables are softened (about 5 minutes).
  8. Add jalapeno pepper, chili powder, oregano and cumin.
  9. Cook for 1 more minute, remove from heat.
  10. Stir in beans, corn, lime juice and coriander.
  11. Mix well.
  12. To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
  13. Repeat, leaving yourself with 1/4 cup cheddar.
  14. Pour sauce evenly over finished tortillas.
  15. Cover with aluminium foil and bake at 350 degrees for 25 minutes.
  16. Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
  17. Serve with a dollop of sour cream.

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