Ingredients:
- 2 small cans tuna, drained and flaked
- 1/2 pieces of finely chopped onion
- 1 cup of peas
- 1 piece of zucchini
- 1 piece of green chili (removed the seeds and finely chopped)
- 1 piece of lemon
- 2 pieces of green onions, finely chopped
- 2 cups of grated cheddar cheese
- 2-3 pieces of potatoes
- 2-3 pieces of garlic cloves
- 3 tablespoons of olive oil
- 4-5 tablespoons of milk kefir
- 5-7 pieces of button mushrooms, chopped
- Handful of finely shredded mint leaves
- Flour tortillas
- Salt and pepper to taste
Procedures:
- In a pot, boil 2-3 cups of water.
- Cook the potatoes until they are soft. Drain the water and slightly mash the potatoes. Set aside.
- In a medium saucepan, cook green onions, chili, onions and garlic, about 4-6 minutes.
- Add the mashed potatoes into the pan and mix thoroughly.
- Add tuna, mint leaves, lemon juice, salt and pepper to the potato-onion mixture.
- Add the fresh milk kefir. This will make the mixture looks creamy.
- Meanwhile, microwave the peas, zucchini and mushroom about 4 minutes. Remember to add some water.
- Add the cooked vegetables into the potato-onion-kefir mixture.
- Cook for 1-2 minutes.
- In another pan, heat olive oil to medium heat and pan fry the tortilla until brown.
- Add the filing to tortilla.
- Sprinkle cheese on top folding it up.
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