Vegan Tortillas
with Beans, Queso and Avocado
Instructions
1 Prep vegetables
Rinse and drain the black beans and sweet corn. Peel and chop the onion. Peel and mince the garlic. Slice the pepper into thin strips.
2 Start queso
Peel the potatoes and carrots and chop them into small cubes. Boil the potatoes and carrots for 15-20 min until fully softened. Drain well.
3 Make bean mixture
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and bell pepper and fry for 5 min. Add the garlic and fajita seasoning (spicy!) and fry for 2 min further. Add the drained black beans, sweet corn kernels, measured water and brown sugar. Simmer for 5 min. Season with salt and pepper to taste (see pro tip).
4 Finish queso
Meanwhile, add the boiled and drained potato and carrot cubes, jalapeno slices (spicy!), nutritional yeast, crumbled vegetable stock cube, olive oil and salt to a blender. Blitz. Slowly add the almond milk to the running blender, adjusting the amount to achieve the desired consistency. Blend until smooth.
5 Prep toppings
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the limes into wedges. Chop the coriander.
6 Serve
Heat the tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with the queso, tomato salsa (spicy!), avocado and chopped coriander. Garnish with the lime wedges.
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 the tomato salsa into the sauce instead of serving it separately.
A party on a plate!
Cooking Time: 30 min
Equipment Required: Blender
Cals 810 · Prot 25 · Carbs 131 · Fat 25
Dairy-Free
Ingredients
Tortilla filling
Queso
To serve
A party on a plate!
Cooking Time: 30 min
Equipment Required: Blender
Cals 810 · Prot 25 · Carbs 131 · Fat 25
Dairy-Free
Instructions
1 Prep vegetables
Rinse and drain the black beans and sweet corn. Peel and chop the onion. Peel and mince the garlic. Slice the pepper into thin strips.
2 Start queso
Peel the potatoes and carrots and chop them into small cubes. Boil the potatoes and carrots for 15-20 min until fully softened. Drain well.
3 Make bean mixture
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and bell pepper and fry for 5 min. Add the garlic and fajita seasoning (spicy!) and fry for 2 min further. Add the drained black beans, sweet corn kernels, measured water and brown sugar. Simmer for 5 min. Season with salt and pepper to taste (see pro tip).
4 Finish queso
Meanwhile, add the boiled and drained potato and carrot cubes, jalapeno slices (spicy!), nutritional yeast, crumbled vegetable stock cube, olive oil and salt to a blender. Blitz. Slowly add the almond milk to the running blender, adjusting the amount to achieve the desired consistency. Blend until smooth.
5 Prep toppings
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the limes into wedges. Chop the coriander.
6 Serve
Heat the tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with the queso, tomato salsa (spicy!), avocado and chopped coriander. Garnish with the lime wedges.
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 the tomato salsa into the sauce instead of serving it separately.
Ingredients
Tortilla filling
Queso
To serve
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