Full Recipe:

Ingredients

• : 2-3 tablespoons
• Red bell pepper: 1 medium, chopped
• Salt: To taste
• Black pepper: 1/4 teaspoon
• Onion: 1 medium, finely chopped
• Paprika: 3/4 teaspoon
• Garlic powder: 1 teaspoon
• Mushrooms: 300 g, sliced
• Canned corn: 1 small can (80 g), drained
• Gherkins or green olives: 6-7, sliced
• Canned tuna: 2 cans (160 g each), drained
• Mozzarella cheese: 3/4 cup (160 g), shredded
• Mini tortillas: 9-10
• Chopped parsley: For garnish (optional)

Instructions (Step-by-Step)

frozen breakfast sandwiches

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Step 1: Sauté the Vegetables

1. Heat the : In a large skillet, heat 2-3 tablespoons of olive oil over medium heat.
2. Add seasonings: Season the vegetables with a pinch of salt, 1/4 teaspoon of black pepper, 3/4 teaspoon of paprika, and 1 teaspoon of garlic powder. Stir to coat the vegetables with the spices.
3. Cook the onion and bell pepper: Add the finely chopped onion and chopped red bell pepper to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are softened and slightly golden.
4. Add the mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture. Stir occasionally to ensure everything cooks evenly.

Step 2: Prepare the Tuna Mixture

1. Add the tuna and corn: Once the mushrooms are cooked, add the drained tuna and canned corn to the skillet. Break up the tuna with a spoon or spatula and stir well to combine with the vegetables.
2. Taste and adjust seasoning: Taste the mixture and adjust the seasoning with more salt, pepper, or paprika if needed. Once everything is combined and heated through, remove the skillet from the heat.
3. Add gherkins or olives: Slice 6-7 gherkins or green olives and stir them into the mixture. The tangy flavor from the gherkins or olives adds a nice contrast to the rich tuna and vegetable filling.

Step 3: Assemble the Mini Tortillas

1. Preheat the oven: Preheat your oven to 180°C (350°F) if you plan to bake the mini tortillas for a crispy finish. Alternatively, you can assemble and serve them without baking.
2. Prepare the tortillas: 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.
3. Add the mozzarella: Sprinkle about 1-2 tablespoons of shredded mozzarella cheese over the top of each tortilla. The cheese will melt and add a creamy, gooey texture to the filling.

Step 4: Cook or Serve

1. Serve immediately: If you choose not to bake the tortillas, serve them immediately as soft mini wraps. You can fold or roll the tortillas depending on your preference.
2. Bake the mini tortillas (optional): If you prefer a crispy finish, place the filled tortillas on a baking sheet and bake in the for about 5-7 minutes, or until the cheese is melted and the tortillas are slightly crisp around the edges.

Step 5: Garnish and Serve

1. Garnish with parsley: For a touch of color and freshness, sprinkle chopped parsley over the top of the mini tortillas just before serving.
2. Enjoy: Serve the cheesy tuna and vegetable mini tortillas warm, accompanied by a side salad, salsa, or a dipping sauce of your choice.

Cooking Tips

• Make it spicier: If you enjoy a bit of heat, add chopped jalapeños or a pinch of chili flakes to the tuna mixture for an extra kick.
• Customization: Feel free to customize the filling by adding other vegetables like spinach, zucchini, or carrots. You can also substitute tuna with shredded chicken or a plant-based protein for a vegetarian option.
• Crispy option: For an extra crispy finish, you can pan-fry the tortillas after filling them. Heat a little oil in a skillet and cook the tortillas on both sides until golden brown and crispy.
• Make-ahead: You can prepare the tuna and vegetable filling ahead of time and store it in the for up to 2 days. Simply reheat and assemble the tortillas when ready to serve.

Storage

• Refrigeration: Store any leftover filled tortillas in an  in the 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.

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

Frequently Asked Questions (FAQs)

1. Can I use a different type of cheese?
   • Yes! You can substitute mozzarella with cheddar, gouda, or any other cheese that melts well. Choose your favorite cheese based on your flavor preference.
2. Can I make this recipe gluten-free?
   • Absolutely. Use gluten-free tortillas or wraps to make this dish gluten-free. Ensure that any other ingredients, such as breadcrumbs or seasoning mixes, are also gluten-free.
3. Can I make this recipe vegetarian?
   • You can substitute the tuna with a plant-based protein like tofu, chickpeas, or black beans to make a vegetarian version of this dish.
4. Can I use fresh tuna instead of canned?
   • Yes, you can use cooked fresh tuna if preferred. Simply flake the cooked tuna and follow the recipe as directed.
5. What can I serve with these mini tortillas?
   • These mini tortillas pair well with a side salad, guacamole, salsa, or a simple  dip. They’re also great with roasted vegetables or a light soup.

Conclusion

These Cheesy Tuna and Vegetable Mini Tortillas are a quick and delicious option for a light meal or snack. Packed with flavor from the tuna, sautéed vegetables, and tangy gherkins or olives, they are both satisfying and nutritious. The melted mozzarella cheese adds richness, while the soft tortillas provide a convenient wrap for all the ingredients. Whether you bake them for a crispy finish or enjoy them soft, these mini tortillas are versatile and easy to customize to your taste. Perfect for a busy weeknight or casual gathering, this dish is sure to become a