Vegan Tortillas

Name: Vegan Tortillas with Beans, Queso and Avocado
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Black beans; 145 Grams of Sweet corn kernels; 1 Piece of Red onion; 3 Piece of Garlic cloves; 1 Piece of Red pepper; 10 Grams of Fajita seasoning; 50 ML of Water; 5 Grams of Brown sugar; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 Grams of Potatoes; 1 Piece of Carrot; 30 Grams of Jalapeno slices; 4 Grams of Nutritional yeast; 1 Tbsp of Olive oil; 1 Piece of Vegetable stock cube; 1 Tsp of Salt; 120 ML of Almond milk; 1 Piece of Avocado; 2 Piece of Lime; 15 Grams of Fresh coriander; 6 Piece of 8'' tortilla wraps; 200 Grams of Hot tomato salsa

with Beans, Queso and Avocado

A party on a plate!

Cals 1019 · Prot 28 · Carbs 176 · Fat 34

Vegan

30 min

A party on a plate!

Cals 1019 · Prot 28 · Carbs 176 · Fat 34

Vegan

Ingredients

Tortilla filling

Black beans

240 Grams

Sweet corn kernels

145 Grams

Red onion

1 Piece

Garlic cloves

3 Piece

Red pepper

1 Piece

Fajita seasoning

10 Grams

Water

50 ML

Brown sugar

5 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Queso

Potatoes

100 Grams

Carrot

1 Piece

Jalapeno slices

30 Grams

Nutritional yeast

4 Grams

Olive oil

1 Tbsp

Vegetable stock cube 15*

1 Piece

Salt

0.5 Tsp

Almond milk 2*

120 ML

To serve

Avocado

1 Piece

Lime

2 Piece

Fresh coriander

15 Grams

8'' tortilla wraps 10*11*

6 Piece

Hot tomato salsa

200 Grams

Allergens

*15 Celery, *2 Tree Nuts, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4263 / 1019
Fats (g)	34.3
of which saturated (g)	5.7
Carbohydrates (g)	176
of which sugars (g)	42.8
Fibers (g)	24.3
Proteins (g)	28.3
Salt (g)	11.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

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