Ingredients:
Pinch or two of hing
6 plum tomatoes
1 tbsp. veg. oil
2 tsp. plain mustard
1 tbsp. dried cilantro or a handful of fresh Wheat tortillas
2 cubanelle peppers
1 tbsp. cumin seeds
1 bag of frozen corn
Louisiana Bayou Hot Sauce
2 cans black beans
Mexican cheese
Directions:
Dice up two cubanelle peppers (publix) and 6 plum tomatoes.
Put a little oil in pan and add a tbsp of cumin seeds and a couple pinches of hing
(cumin seeds tastes much better than the powder ... less offensive). Let seeds heat
up for a couple minutes. Add cubanelles and tomatoes to oil.
Let vegetables cook for about 3-4 minutes. Add in 2 bags of frozen corn.
Season with 2 tsp. of mustard, 1 tbsp. cilantro, and Louisiana bayou hot sauce
or mild sauce. Let it cook for another five minutes or so.
Add two cans of drained and washed black beans to the mix and let it cook on
low until all things are ready and tasty.
Add salt to taste.
Spread the bean and veggie mixture onto tortilla.
Sprinkle generously with Mexican cheese.
Place another tortilla on top (over the cheese) so you have a tortilla sandwich of
sorts.
Make as many of these as your bean mixture will allow.
Then bake at 350 for about 5 minutes or until cheese has melted. (if you cook too
long, tortillas will get too crispy)
Remove from oven, cut into triangle, pie-like pieces and serve.