Stuffed Tortillas with Two Sauces

Vegetarian
Gluten Free
Dairy Free
Health score
25%
Stuffed Tortillas with Two Sauces
4500 min.
6
407kcal

Suggestions


Indulge in the vibrant flavors of our Stuffed Tortillas with Two Sauces, a delightful vegetarian dish that is not only gluten-free but also dairy-free, making it perfect for a variety of dietary preferences. This recipe is a celebration of fresh ingredients, featuring the aromatic herb epazote, which adds a unique twist to the traditional tortilla experience.

Imagine soft corn tortillas enveloping a savory filling of zucchini, hard-boiled eggs, and toasted pumpkin seeds, all brought together with a rich and creamy pumpkin-seed sauce. The dish is complemented by a zesty tomato sauce that adds a burst of flavor, making each bite a delightful journey for your taste buds.

Perfect for gatherings or a cozy family dinner, this recipe serves six and is sure to impress your guests with its colorful presentation and delicious taste. While the preparation time may seem lengthy, the end result is well worth the effort, as you create a dish that is not only satisfying but also nourishing. Whether served as a side dish or a main course, these stuffed tortillas are a fantastic way to explore the rich culinary traditions of Mexican cuisine.

So gather your ingredients, roll up your sleeves, and get ready to create a memorable meal that everyone will love!

Ingredients

  • teaspoon apple cider vinegar to taste
  • 12  corn tortillas 
  • tablespoons epazote leaves dried fresh chopped
  • servings garnish: epazote leaves; pumpkin-seed oil fresh chopped for drizzling
  •  garlic clove 
  • 0.5  scotch bonnet peppers fresh with seeds
  • large hardboiled eggs chopped
  • cups pumpkin seeds raw green hulled ()
  • 1.5 pounds tomatoes quartered
  • cup vegetable oil divided
  • cups water 
  • cup onion white chopped
  • pound zucchini cut into 1/2-inch cubes (3 medium)

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • oven
  • blender
  • baking pan
  • aluminum foil
  • broiler
  • tongs

Directions

  1. Preheat broiler.
  2. Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
  3. Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
  4. Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
  5. Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes.
  6. Transfer to a bowl to cool slightly.
  7. Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
  8. Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat.
  9. Add eggs, gently tossing to combine.
  10. Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds.
  11. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
  12. Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
  13. Cover with foil and bake until heated thourough, 15 to 20 minutes.
  14. Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
  15. Top papadzules with pumpkin-seed sauce.
  16. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.
  17. Sauces can be made 1 day ahead and chilled, uncovered, until cool, then covered. Warm pumpkin-seed sauce before dipping tortillas.

Nutrition Facts

Calories407kcal
Protein14.48%
Fat49.71%
Carbs35.81%

Properties

Glycemic Index
42.58
Glycemic Load
12.18
Inflammation Score
-9
Nutrition Score
25.856087207794%

Flavonoids

Naringenin
0.77mg
Luteolin
0.01mg
Isorhamnetin
1.34mg
Kaempferol
0.28mg
Myricetin
0.16mg
Quercetin
6.58mg

Nutrients percent of daily need

Calories:407.1kcal
20.35%
Fat:24.26g
37.32%
Saturated Fat:4.59g
28.67%
Carbohydrates:39.31g
13.1%
Net Carbohydrates:31.6g
11.49%
Sugar:7.19g
7.98%
Cholesterol:124.33mg
41.44%
Sodium:93.46mg
4.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.9g
31.81%
Manganese:1.92mg
95.76%
Phosphorus:561.24mg
56.12%
Magnesium:215.64mg
53.91%
Vitamin C:33.33mg
40.4%
Fiber:7.71g
30.84%
Copper:0.55mg
27.29%
Potassium:915.2mg
26.15%
Vitamin K:27.46µg
26.15%
Vitamin A:1290.53IU
25.81%
Vitamin B6:0.47mg
23.53%
Selenium:15.95µg
22.79%
Vitamin B2:0.38mg
22.52%
Zinc:3.36mg
22.43%
Iron:3.86mg
21.45%
Folate:78.05µg
19.51%
Vitamin E:2.26mg
15.09%
Vitamin B3:3.01mg
15.07%
Vitamin B1:0.22mg
14.6%
Calcium:144.64mg
14.46%
Vitamin B5:0.98mg
9.75%
Vitamin B12:0.37µg
6.17%
Vitamin D:0.73µg
4.89%
Source:Epicurious