Ingredients

• 1 cup loroco flowers, cleaned and chopped
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 1 cup grated cheese (such as mozzarella or Monterey Jack)
• 12 small corn tortillas
• Optional toppings: salsa, sour cream, guacamole

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
3. Add the loroco flowers to the skillet and continue cooking for 5 minutes, or until they become tender.
4. Season with salt, black pepper, and cayenne pepper (if desired). Stir well to evenly distribute the seasonings.
5. Remove the skillet from heat and let it cool for a few minutes.
6. Preheat the oven to 375°F (190°C).
7. Place a small amount of the loroco mixture and grated cheese in the center of each corn tortilla. Roll the tortillas tightly.
8. Arrange the rolled tortillas in a baking dish.
9. Sprinkle additional grated cheese on top of the tortillas.
10. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the tortillas are slightly golden.
11. Remove from the oven and let it cool for a few minutes before serving.
12. Serve the loroco rolls hot with optional toppings like salsa, sour cream, or guacamole.

Preparation Time

15 minutes

Cooking Time

20 minutes

Total Time

35 minutes

Servings

4 servings

Nutritional Value

Calories: 250 per serving

Protein: 10g

Fat: 12g

Carbohydrates: 25g

Fiber: 3g

FAQ

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas as a substitute if preferred.

Can I omit the cheese for a dairy-free option?

Yes, you can omit the cheese or use a dairy-free cheese alternative.

Can I freeze the loroco rolls?

Yes, you can freeze the cooked loroco rolls for up to 3 months. Make sure to wrap them tightly in
aluminum foil or freezer-safe containers.