Best Tortilla Veggie Melts Recipes

VEGETARIAN LAYERED TORTILLA CASSEROLE

Steps:

• In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
• Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
• Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
• Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
• Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
• Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.

CHEESY TUNA TORTILLA MELTS

Steps:

• Preheat oven to 375°F Grease an 8x8-inch baking dish.
• Arrange tortillas on a flat surface.
• FILLING:.
• Combine ingredients for filling in a bowl. Place 1/2 cup filling in the center of each tortilla. Fold top and bottom of tortilla over filling, Roll up tortilla from open end and place in prepared dish, seam side down.
• SAUCE:.
• Heat oil in large saucepan on medium heat. Add onion and garlic and gently cook for 2-3 minutes until tender., Add next 4 ingredients. Cook for 3 minutes, stirring often. Add evaporated milk, bring to a boil, lower heat and cook until thickened, 3-5 minutes. Pour over tortillas,. Sprinkle with remaining cheese.
• Bake in preheated oven 20-25 minutes, until bubbling. Remove and sprinkle with cilantro and green onions. Let sit 5 minutes before serving.
• TIPS: Use part Skim Mozzarella cheese as a healthier option,.
• Sauce can be made a day ahead and refrigerated until ready to use.
• Serve with store bought guacomole and your favorite veggies!

VEGGIE MELTS

Steps:

• Preheat oven to 375 degree F.
• Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
• Cap bottom of bread tube; fill with dough.
• Place cap on top.
• Bake upright 50 to 60 minutes; cool 10 minutes.
• Remove bread from tube; cool completely.
• Cut into 1/4-inch slices; place on 15" round Baking Stone.
• Increase oven temperature to 425 degree F.
• Slice tomatoes; set aside.
• Thinly slice cheese; set aside.
• Snip basil.
• In a 1 quart bowl, combine mayonnaise and basil.
• Press garlic into bowl; stir until well mixed.
• Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
• Top each bread slice with zucchini, tomato, and cheese slices.
• Bake 10 to 12 minutes or until cheese is melted and golden.

WRAP IT UP TURKEY-VEGGIE MELT

Steps:

• Preheat oven to 400.
• Saute green pepper, onion and garlic in Tbsp of olive oil in small skillet until the vegetables are tender.
• Spray a sheet pan with nonstick cooking spray.
• Lay two tortillas flat on sheet pan.
• Close to an edge, layer two slices of turkey, half of the shredded cheddar, green pepper/onion/garlic and diced tomato.
• Grind some fresh black pepper over ingredients.
• Roll up tortilla towards center, bring in sides and continue to fold in a envelope-like fashion. Make sure seem-side is down.
• Using knife, cut two slits in tops for steam to escape.
• Brush with melted butter.
• Bake for 15-20 min or until the outside is golden in color.
• Let rest for 5 min before cutting.
• I like to serve mine with a little cup of ranch dressing (or your choice), for dunking.

ADORABLE VEGGIE MELTS

Steps:

• Preheat the broiler.
• Arrange the bread slices in a single layer on a baking sheet.
• Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
• (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
• To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
• Cook, stirring occasionally, until tender, about 5 minutes.
• Remove from the heat; stir in the salt and pepper.
• Taste and adjust the seasoning.
• Combine the cheeses in a small bowl.
• Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
• Place the sandwiches on the baking sheet.
• Broil for about 2 minutes, or until the cheese is melted.
• Enjoy!

TORTILLA MELTS

Steps:

• Shallow-fry corn tortillas in vegetable oil in a skillet until puffy, 45 seconds per side; transfer to a baking sheet. Top with shredded monterey jack and thinly sliced red onion. Bake at 350 degrees F until the cheese melts, about 3 minutes. Top with sliced pickled jalapenos and cilantro.