Stuffed Tortillas with Corn Salsa

If you can look me in the eye and tell me, you ‘don’t like Mexican food’…

  1. I will not believe you
  2. We can not be friends

Mexican food is food for the soul, it’s nourishing, it’s vibrant, flavourful and it’s hearty.

Whether it’s tacos, enchiladas, fajitas, nachos, tortillas… they’re all exquisitely delicious! I personally LOVE putting my own twist on Mexican classics, so here’s a little LOW WASTE recipe I’ve compiled.

This is the perfect meal for a fun night in (Lord, knows that’s my favourite kinda night!)

Because we’re making the LOW WASTE version of this meal, we’ll start off by making the tortillas. If you’re in a rush or just don’t want to make the low waste version, just buy a packet of pre-made tortillas.

Homemade Tortillas


2 cups of all purpose flour

pinch of salt

¾ cups of water

3 tbsp of olive oil


  1. Combine the flour and salt in a medium-sized bowl
  2. Stir in the water and the olive oil
  3. Turn dough onto a floured bench top and knead until a ball of dough is formed. You may need a little extra flour
  4. Cover the dough and allow to rest for 5-10 mins
  5. Divide the dough up into eight portions
  6. Roll each portion out into a circle (or something that resembles a circle)
  7. Spray oil onto the base of a medium sized pan and cook each circle for about 1 minute per side, until golden-y (like a pancake).

Once we have the tortillas done, we move onto making the filling. You can choose whether you want a vegetarian option or not. For the purpose of this recipe, it will be vegetarian (don’t knock it till you try it).

Vegetarian Stuffing


½ onion

2 cloves of garlic

1 tin of black beans

Mexican spice blend

200g of mushrooms

20g salted butter

100g of shredded cheese


  1. Pre-heat the oven to 200 degrees Celsius
  2. Chop the garlic, onion and mushrooms
  3. Drain the black beans and transfer to a medium bowl
  4. Roughly mas the black beans with a fork
  5. In a medium frying pan, heat a drizzle of olive oil on a medium heat
  6. Add the onion and the garlic, once softened add in the Mexican spice blend, cook until fragrant
  7. Add the mushrooms and the butter
  8. Cook until tender then transfer it into the bowl with the black beans, stir to combine

Next up we assemble everything.

  1. Lay half the tortillas onto a lined oven tray
  2. Divide the black bean and mushroom mixture between the four tortillas and sprinkle with cheese
  3. Top with remaining tortillas, press down
  4. Spray tortillas with olive oil then put them in the oven
  5. Cook tortillas for 10-12 minutes

While they’re in the oven, we work on the corn salsa.

Corn Salsa:


1 corn on the cob

1 tomato

1 bunch of spring onion

dash of white vinegar


  1. Slice the corn of the cob and add to a pan on high heat, cook corn for 3-5 minutes
  2. Chop the tomato and the spring onion
  3. Combine the corn, tomato, spring onion and vinegar, mix
  4. Season to taste with salt and pepper

Dish up

Once the tortillas are cooked and the salsa is made, crack open a small tub of Greek yogurt, cut the tortillas up and enjoy with some salsa on the side.


Let me know if you enjoyed this recipe.

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