Squash Stuffed Corn Tortillas

This is a healthy, quick, and delicious recipe. It is a fusion of the Indian way of cooking squash with mustard seeds and curry leaves combined with the Mexican corn tortillas with avocado and lime- the best of both worlds. It combines two great cuisines to form a delectable mouthwatering recipe. It is ready within minutes and the sweetness of squash with the creaminess of the avocado pairs perfectly with the saltiness of the cheese. It is a pleasant burst of surprise to the taste buds @sarchakra 

COOK TIME: 20 mins

PREP TIME: 10 mins

YIELDS: Serves or makes 2


  • Corn tortillas 4 
  • Oil 1 tbsp 
  • Avocado 1 
  • Pepper jack Cheese 4 tbsp grated 
  • Squash 1 cup 
  • Dry chili 1, broken into bits 
  • Mustard seeds 2 tsp 
  • Curry leaves 8-9
  • Salt
  • Turmeric 1 tsp 
  • Onion small 1, chopped 
  • Black pepper 1 tsp 
  • Juice of a lime 


  • Heat 1 tbsp oil. Put in mustard seeds, dry chili and curry leaves. Let that sizzle. Put in squash. Add salt and turmeric. Cook covered on a low heat for 10 mins. Turn the heat off. Keep aside. 
  • Mash avocado and mix with onion, salt, pepper and lime juice. 
  • Heat corn tortillas on a skillet. Remove. In each tortilla put in 1 tbsp of squash, a dollop of avocado and grated cheese.  
  • Fold the corn tortillas gently and put them in the panini press. Cook till the cheese melts.
  • Cut each tortilla into quarters and serve.
Filling the corn tortillas
Squash Stuffed Corn Tortillas

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