On a baking sheet covered with non-stick aluminum foil, paint tortillas (both sides) with vegetable oil with a small basting brush.
Sprinkle with Cajun seasoning and salt, rub into tortilla. Repeat on reverse side.
Take your three bell peppers, any colors will do, and cut in half. Remove heart of pepper then proceed to cut into vertical slivers.
Add about a half cup of oil to your peppers in a medium sized bowl. Add all dry seasoning ingredients to this mixture. Incorporate well, let sit and marinate.
Add salsa and Mexican cheese. Top it off with a sprinkle of the Queso Cotija cheese and bake at 350°F for 8 minutes.
In a large frying pan on medium- high heat add 2 tablespoon of vegetable oil. Add bell pepper mixture to pan. Stirring often, for about ten minutes or until edges of bell peppers start to brown.
In a small mixing bowl take corn, beans, hand full of trimmed cilantro, squeeze of lemon, and a pinch of seasoned salt. Mix well, then add to bell pepper mixture.
Now that your tortillas have been pre-baked, add spoonfuls of bell pepper mixture to each tortilla. Bake at 350°F for 5-8 minutes.
Add a touch of cilantro before serving.
Dinner is served!!! Enjoy!
- 12.0 Corn Tortillas
- 3.0 large bell peppers
- 1.0 Can of black beans
- 1.0 Can of yellow and white mixed corn
- 2.0c Shredded Mexican cheese
- 0.0c Queso Cotija cheese
- 2.0c Salsa
- 2.0c Vegetable oil
- 1.0tsp Salt
- 1.0tsp Seasoned salt
- 1.0tsp Seasoned pepper
- 1.0Tbsp Red Pepper Flakes
- 1.0Tbsp Cajun seasoning
- 1.0tsp Garlic powder
- 1.0tsp Onion powder
- 0.0c Fresh cilantro
- 0.0 Lemon