Costa Rican Stuffed Tortilla
From: Bergy

This recipe is great for using up leftovers. Any way this is very tasty inexpensive dish to serve.

20 Tortillas

• 1 lb left-over vegetables, cooked and shredded (optional)
• salt & pepper
• 20 corn tortillas
• hot pickled banana peppers

Cabbage Salad

• 2 cups cabbage, shredded
• 1 cup diced tomato
• 3 tablespoons fresh coriander, chopped
• 2 teaspoons lemon juice, fresh
• 2 teaspoons olive oil
• salt & pepper

Cabbage Salad: Mix all the ingredients together (cabbage, tomato, coriander, salt, pepper,& olive oil).

Make this slaw just before serving the tortillas.

Place a tbsp of the shredded vegetables on a warm tortilla, top with the cabbage salad.

Top with as many hot peppers as you like.

Roll up & Serve, with or without the shredded vegetables.