Vegan Tortillas

with Beans, Queso and Avocado

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Instructions

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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. 

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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.

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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).

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4 Finish queso

Meanwhile, add the boiled and drained potato and carrot cubes, jalapeno slices (spicy!), nutritional yeast, crumbled vegetable stock cubeolive 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.

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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.

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6 Serve

Heat the tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with the quesotomato 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 801 · Prot 23 · Carbs 130 · Fat 25

Dairy-Free

Ingredients

Number of people

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 1 Piece
Salt 0.5 Tsp
Almond milk 120 ML

To serve

Avocado 1 Piece
Lime 2 Piece
Fresh coriander 15 Grams
8'' tortilla wraps 6 Piece
Hot tomato salsa 200 Grams

A party on a plate!

Cooking Time: 30 min

Equipment Required: Blender

Cals 801 · Prot 23 · Carbs 130 · Fat 25

Dairy-Free

Instructions

photo

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. 

photo

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.

photo

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).

photo

4 Finish queso

Meanwhile, add the boiled and drained potato and carrot cubes, jalapeno slices (spicy!), nutritional yeast, crumbled vegetable stock cubeolive 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.

photo

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.

photo

6 Serve

Heat the tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with the quesotomato 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

Number of people

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 1 Piece
Salt 0.5 Tsp
Almond milk 120 ML

To serve

Avocado 1 Piece
Lime 2 Piece
Fresh coriander 15 Grams
8'' tortilla wraps 6 Piece
Hot tomato salsa 200 Grams
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