Hot Tortilla Pockets
15oz Dark Red Kidney Beans (Drained and Washed)
8oz Whole Kernel Corn (drained)
½” Slice Medium Onion
2 Roma Tomatos
6 Flour Tortillas
2 Stalks Celery
¼C Taco Sauce
2Tbs Tabasco Chipotle Sauce
1Tbs Tabasco Habanero Sauce
1C Shredded Lettuce
1Tsp Worcestershire Sauce *see note*
1Tbs Soul Seasoning
2Tbs Paprika
1Tsp Tumeric
1Tsp Oregano
3oz Shredded Mild Cheddar
1Tbs Powdered Ginger
1Tbs Extra Virgin Olive Oil
5 Cloves Garlic
½C Hummus
Place the Olive Oil in a large skillet and sautée the onion and garlic till translucent. Add in the Celery and cook for 2 minutes on medium heat, stirring to prevent sticking or burning. Add to the skillet the Taco Sauce, Tabasco Sauces, Worcestershire Sauce, Corn, and Beans. Cook for just a moment til everything is evenly heated and then add the Soul Seasoning, Paprika, Tumeric, Oregano, and Powdered Ginger.
Serve by putting a Tbs of the Hummus spread evenly on the Tortillas. Place the shredded lettuce on top the Hummus. Next add a few Tbs of the filling mixture to the Tortilla. Cover the mixture with the Shredded Cheese and Roma Tomato cubes. Fold the tortilla into a pocket and serve.
*note* – Some Worcestershire sauces may contain anchovies, be sure to look at your label before using in this and all your recipes. Thank you
