Vegan Tortillas
with Beans, Queso and Avocado
Instructions
1 Prep vegetables
Rinse and drain black beans and sweet corn in a colander. Peel and chop onion. Peel and mince garlic. Cut bell pepper to thin strips. Peel potatoes and carrots, cut to small cubes.
2 Start queso
Boil potatoes and carrots until fully softened, for 15-20 minutes. Drain well.
3 Make bean mixture
Meanwhile, heat oil in a large pan over medium-high heat and fry onion and bell pepper for 5 minutes. Add garlic and fajita seasoning, fry for 2 minutes. Add drained black beans, sweet corn kernels, water and brown sugar. Let stew on a pan for about 5 minutes. Season with salt and pepper to taste.
4 Finish queso
In a blender, combine boiled potato and carrot cubes, almond milk, jalapeno slices, nutritional yeast, olive oil and salt. Mix until smooth.
5 Serve
Slice avocados and cut limes to wedges. Chop coriander. Heat tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with vegan queso, tomato salsa, avocado slices and chopped coriander. Squeeze some lime juice on top just before eating.
Tips for fussy eaters
Separate a batch of the bean mixture and keep the spices mild. Serve the components separately and let them build their own tortillas.
Pro tip
If you prefer a slightly saucier filling, mix in the tomato salsa instead of serving it separately.
Party on a plate!
Cooking Time: 30 min
Cals 847 · Prot 29 · Carbs 132.2 · Fat 31.3
Ingredients
Tortilla filling
Queso
To serve
Party on a plate!
Cooking Time: 30 min
Cals 847 · Prot 29 · Carbs 132.2 · Fat 31.3
Instructions
1 Prep vegetables
Rinse and drain black beans and sweet corn in a colander. Peel and chop onion. Peel and mince garlic. Cut bell pepper to thin strips. Peel potatoes and carrots, cut to small cubes.
2 Start queso
Boil potatoes and carrots until fully softened, for 15-20 minutes. Drain well.
3 Make bean mixture
Meanwhile, heat oil in a large pan over medium-high heat and fry onion and bell pepper for 5 minutes. Add garlic and fajita seasoning, fry for 2 minutes. Add drained black beans, sweet corn kernels, water and brown sugar. Let stew on a pan for about 5 minutes. Season with salt and pepper to taste.
4 Finish queso
In a blender, combine boiled potato and carrot cubes, almond milk, jalapeno slices, nutritional yeast, olive oil and salt. Mix until smooth.
5 Serve
Slice avocados and cut limes to wedges. Chop coriander. Heat tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with vegan queso, tomato salsa, avocado slices and chopped coriander. Squeeze some lime juice on top just before eating.
Tips for fussy eaters
Separate a batch of the bean mixture and keep the spices mild. Serve the components separately and let them build their own tortillas.
Pro tip
If you prefer a slightly saucier filling, mix in the tomato salsa instead of serving it separately.
Ingredients
Tortilla filling
Queso
To serve
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