300 ml/1/2 pint Salsa
150 ml/1/4 pint tomato puree
150 ml/1/4 pint water
1/2 teaspoon each ground cumin and dried oregano
225 g/8 oz vegetarian mince
12 large tortillas
vegetable oil for frying
225 g/8 oz vegetarian Cheddar, grated
1 large red onion, chopped finely
12 black olives, pitted and chopped
1 small iceberg lettuce, shredded
For
Salsa:
400
g/14 oz tinned chopped tomatoes
1 small or 1/2 medium red onion, chopped
2 mild green chillies, chopped finely
2 teaspoons lemon juice
pinch of unrefined sugar if required
2 tablespoons fresh finely chopped coriander (or flat-leaf parsley
if preferred) Salsa:
1.
In a medium bowl mix all the ingredients for the salsa together and
season
to taste.
2. Place the salsa in a medium saucepan
with the tomato puree, water, cumin and oregano, and bring to a boil. Reduce
the heat and simmer for 15 minutes stirring occasionally.
3. Sauté the
mince in 1 tablespoon of oil until lightly browned.Keep to one side.
4. Then in a large frying pan lightly fry the tortillas
in oil on one side for a few seconds only. Spread 4-6 tablespoons of the
sauce over the bottom of a large ovenproof dish.
5. Brush each tortilla with more of the sauce, then fill
it with some of the cheese and mince, add 1/2 tablespoon of the chopped
onions,
and roll it into a tube.
Place the tortilla seam side down in the dish. Repeat with the other
tortillas, reserving a little cheese and onion to garnish.
6. Spoon
any remaining sauce over the tortillas, and sprinkle them with the
reserved cheese, onions and olives. Bake at 180C/350F/gas 4 for 10-15
minutes.
Serve at once, with the shredded lettuce
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