Roasted Corn Tortillas

These Roasted Corn Tortillas bring the bright, smoky flavors of summer directly to your plate. Fresh corn kernels are charred to perfection, then mixed with tender roasted poblanos, sweet red peppers, juicy tomatoes, and fresh cilantro. The result is a vibrant, textural filling that balances sweetness with a gentle kick of heat. Wrapped in warm tortillas, this dish makes for an effortless yet impressive side for any meal. It&# 226;ÂÂs perfect for casual weeknight dinners, summer barbecues, or as a colorful addition to a vegan spread. Simple, fresh, and deeply satisfying.

Cooking Method: Roasting

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 230.3

Dietary: Vegan, Vegetarian

Description

These Roasted Corn Tortillas bring the bright, smoky flavors of summer directly to your plate. Fresh corn kernels are charred to perfection, then mixed with tender roasted poblanos, sweet red peppers, juicy tomatoes, and fresh cilantro. The result is a vibrant, textural filling that balances sweetness with a gentle kick of heat. Wrapped in warm tortillas, this dish makes for an effortless yet impressive side for any meal. It&# 226;ÂÂs perfect for casual weeknight dinners, summer barbecues, or as a colorful addition to a vegan spread. Simple, fresh, and deeply satisfying.

Ingredients

4 ears Grilled corn
2 Poblano Peppers -- roasted
1 red Pepper -- roasted
2 tomatoes Chopped
1/4 cup Cilantro -- chopped
8 tortillas corn or flour

Directions

1
Roast the corn ears on a grill or under a broiler until charred in spots, about 10-15 minutes.
2
Let the corn cool slightly, then cut the kernels off the cob.
3
Peel and chop the roasted poblano and red peppers into bite-sized pieces.
4
In a large bowl, combine the corn kernels, chopped peppers, chopped tomatoes, and cilantro.
5
Season the mixture with salt and pepper to taste, then toss gently to combine.
6
Warm the tortillas in a dry skillet or microwave until pliable.
7
Spoon the vegetable mixture onto the center of each tortilla.
8
Fold the tortillas in half or roll them up to enclose the filling.
9
Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 230.3kcal

% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 29.1mg2%
Total Carbohydrate 55.1g19%
Dietary Fiber 16.3g66%
Sugars 7.2g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra richness, add a dollop of avocado crema or a sprinkle of queso fresco on top.

If fresh corn is not available, you can use high-quality canned or frozen corn kernels, though grilling them first adds superior flavor.

Any leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Keywords: corn, roasted, tortillas, peppers, poblano, cilantro, tomatoes, vegan, side-dish, summer, grilled, smoky, fresh, garden, simple, quick, healthy, plant-based, wrapper, filling

Read it online: https://www.chefs-mate.com/recipe/roasted-corn-tortillas-from-my-garden/