Vegan Tortillas

with Beans, Queso and Avocado

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Instructions

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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.

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2 Start queso

Boil potatoes and carrots until fully softened, for 15-20 minutes. Drain well.

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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.

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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.

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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

Number of people

Tortilla filling

Black beans 300 Grams
Sweet corn kernels 100 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Fajita seasoning 10 Grams
Water 50 ML
Brown sugar 8 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Queso

Potatoes 100 Grams
Carrot 1 Pieces
Almond milk 100 ML
Jalapeno slices 20 Grams
Nutritional yeast 4 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp

To serve

Avocado 1 Pieces
Lime 1 Pieces
Fresh coriander 15 Grams
Tortilla wraps, 8 inches 4 Pieces
Tomato salsa, hot 100 Grams

Party on a plate!

Cooking Time: 30 min

Cals 847 · Prot 29 · Carbs 132.2 · Fat 31.3

Instructions

photo

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.

photo

2 Start queso

Boil potatoes and carrots until fully softened, for 15-20 minutes. Drain well.

photo

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.

photo

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.

photo

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

Number of people

Tortilla filling

Black beans 300 Grams
Sweet corn kernels 100 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Fajita seasoning 10 Grams
Water 50 ML
Brown sugar 8 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Queso

Potatoes 100 Grams
Carrot 1 Pieces
Almond milk 100 ML
Jalapeno slices 20 Grams
Nutritional yeast 4 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp

To serve

Avocado 1 Pieces
Lime 1 Pieces
Fresh coriander 15 Grams
Tortilla wraps, 8 inches 4 Pieces
Tomato salsa, hot 100 Grams
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