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30 May 2014,16:56 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the salsa, place the onions, garlic, tomatoes and capsicum on a hot griddle and roast till the skins are charred.
  • Cool and grind coarsely with salt. Transfer to a bowl and stir in the lemon juice. Set aside.
  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Mix together the corn, zucchini, salt and   oil in a bowl. Transfer the mixture to an ovenproof pan and roast it in the oven for fifteen minutes.
  • Spread the mashed black beans over each tortilla. Spread a layer of sour cream on top. Arrange the roasted com and zucchini over the sour cream.
  • Spread the salsa and cheese on top of the corn-zucchini layer. Roll up the tortillas, cut each in half and serve immediately.



  • 2 zucchini, chopped
  • 200 grams tinned black beans, mashed
  • 100 grams sour cream
  • 200 grams grated processed cheese
  • 4 Corn Tortillas
  • 750 grams fresh corn kernels
  • Salt to taste
  • 2 tablespoon Cooking oil


  • 4 large onions, halved
  • 8 garlic cloves, halved
  • 8 medium tomatoes, halved
  • 2 green capsicum, quartered
  • 2 tablespoon lemon juice
  • Salt to taste

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