Peel the onions and finely slice them with the sprouts (you can do this in a food processor). Place in a large frying pan on medium heat with butter, cumin seeds and paprika. Add thyme leaves, then pop the lid on and fry for 10 minutes, stirring occasionally. Remove the lid and fry for 10 minutes to get everything nicely golden and caramelized, then stir in a good squeeze of lime juice.
For me, this dish is about having something in the middle of the table to share, not having an individual plate. So, get your tortillas, or make your own quinoa tortillas, and lay them on a flat surface. Use half the cheese to add a good grating to just half of each tortilla. Sprinkle the sprout filling on top of the cheese, then grate the cheese over the rest of it. Fold the tortillas in half and press together. Cook 2 at a time in a large non-stick frying pan on medium heat until golden and crisp on both sides and the cheese has melted. Place on a cutting board, cool for 1 minute (otherwise they just ooze everywhere), then slice up and serve with a little yogurt or sour cream spiked with hot sauce, plus wedges of lime for a tangy citrus kick. Yum.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (86%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 60.6mg||19 %|
|Sodium 19.5mg||1 %|
|Potassium 326.7mg||9 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 5.7g|
|Protein 2.7g||4 %|
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Calories per serving: 244
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