August 22, 2017

No, this is not a Mexican dish (even though there is where the inspiration came from). I wanted to create something juicy and flavourful – and this is the result. It’s a beautiful mess of everything and even though it might look like you need hundred ingredients – that is not the case at all 🙂 But the most important thing is that this is definitely a recipe where you can play and incorporate your favourite stuff!


**For 4 people; Very easy; 30 minutes**

Ingredients

4 wholewheat tortillas

For the veggie filling:
1 tablespoon coconut oil
1/2 teaspoon of cumin
1/2 teaspoon of coriander
1/2 teaspoon of turmeric
Chilli (to your taste)
1 red onion; sliced
1 red bell pepper; sliced
1 can of brown beans
1 can of corn
2 garlic cloves; minced
Salt

For the tomato sauce:
1 can of cubed tomatoes
1 tablespoons of olive oil
2 garlic cloves; minced
Salt

For the creamy spread:
150 g cashews
Juice of 1/2 lemon
2 tablespoons of nutritional yeast
1 teaspoon of smoked sweet paprika
2 tablespoons of olive oil
4 tablespoons of water
Pepper and salt

1 ripe avocado

Instructions
  1. First soak the cashews in hot water.
  2. Start preheating the oven on 180°C.
  3. First prepare the veggie filling. Melt the coconut oil in a pan. Then add all the spices and stir for about a minute until it smells gorgeously. Add onion and bell pepper and cook for around 2 minutes on high heat. Add beans, corn and garlic. Salt to your taste.
  4. For the tomato sauce just mix all the ingredients.
  5. On the baking tray place the first tortilla and top it with half of veggie filling. Spread it evenly and add the second tortilla. Spread tomato sauce on it (you can leave 3 tablespoons for decoration). Place the third tortilla, spread the rest of the veggie filling on it and cover with the fourth tortilla.
  6. Bake for about 15 minutes.
  7. While it’s baking make the creamy spread. Drain the cashews and then blend all the ingredients in a blender.
  8. When our tortillas are done take them out of the oven and spread the creamy spread on top. Decorate everything with sour cream, the leftover tomato sauce, avocado, parsley,…

Wise-ass corner

I prepared some oven baked sweet potato as a side dish. You can also grate some cheese on top of them.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread