Vegan Mexican Corn Tortillas with Pepper & Guacamole
Nutrition per serving
| Calories | 673 kcal |
| Protein | 36.3 g |
| Carbs | 89 g |
| Fats | 19.5 g |
| Saturated Fat | 5.6 g |
| Monounsaturated Fat | 7.6 g |
| Polyunsaturated Fat | 1.9 g |
| Sugars | 14.1 g |
| Fiber | 27.2 g |
| Sodium | 904 mg |
Ingredients
| Tomato Puree | |
| Whole Wheat Tortillas | |
| Red Onion | |
| Red Bell Pepper (capsicum) | |
| Tinned Sweet Corn | |
| Guacamole | |
| Lime | |
| Olive Oil | |
| Soya Mince | |
| Chipotle Paste | |
| Black beans (canned) |
Preparations
1. Preheat the oven to 100 C (210F)
1. Preheat the oven to 100 C (210F)
2. Peel/dice the red onion (reserve ½ a tsp of the onion for garnish).
3. Remove the core/dice the pepper into 1 cm cubes (Reserve a tsp of the pepper).
4. Drain/rinse the beans and sweet corn.
Cooking Instructions
1. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion, pepper with a pinch of salt and pepper and cook for about 5 minutes until softened.
1. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion, pepper with a pinch of salt and pepper and cook for about 5 minutes until softened.
2. In another frying pan, heat a tsp of olive oil over high heat. Add the soya mince with a pinch of salt and pepper. Cook for 2-3 minutes.
3. Add the mince to the onion/pepper mixture with the tomato purée and gradually add the chipotle until your desired taste/heat. Add a tbsp of water and mix everything together.
4. Warm up the tortillas in the oven for a few minutes.
5. Add the black beans and sweetcorn to the mince and toss for a minute, then remove from heat. Stir in the reserved peppers with the juice from a quarter of a lime.
6. Equally divide the mixture and spoon it down the centre of each tortilla and roll them up.
7. Serve the tortillas with a dollop of guacamole and sprinkle over the reserved red onion.