Preparation time: 20 minutes 

 

Cooking time: 15 minutes 

 

Total time: 35 minutes.

 

Serves 4 

 

Ingredients: 

 

• 1 red bell pepper, sliced 

• 1 green pepper, sliced

• 1 red onion, sliced 

• 1 tsp garam masala

• 1 tsp cumin seeds 

• 1 tsp taco seasoning 

• 2 jalapenos, finely diced 

• 1 tbsp Tandoori seasoning

• ¼ cup chopped cilantro 

• 1 cup of frozen corn 

• Salt to taste

• 2 ½ tsp Resona Coconut oil 

• 1 package Mexican blended cheese 

• 2 Tortillas made of Resona coconut flour(gluten-free option) or regular tortillas.

• Sriracha sauce  (Mix the blended cheese with the Sriracha sauce) 

 

Instructions: 

 

• Heat a large wide skillet over medium-high heat, add 2 tbsps of Resona coconut oil and heat the skillet.  Now add the cumin seeds and let them splutter for 15-20 seconds.

• Add Jalapenos, Sliced bell peppers, onions and saute until slightly softened (About 4-5 minutes).

• Add the garlic and stir for a few minutes until it’s aromatic. Then add the dry seasonings, a pinch of salt and continue to stir-reduce heat to low so the spices do not burn. 

• Now add the rinsed corn, cilantro and stir well. Add salt and turn off the heat. 

• In a large pan heat up a little bit of Resona Coconut oil and add a tortilla spread with a layer of the cream cheese mixture. Top with cheese, a few spoonfuls of veggie filling, additional cheese and another tortilla on top. Flight the tortillas occasionally till they turn golden brown on each side. Remove from heat, cut and serve hot!!