These are amazing!
I use left over paste & salsa in a wrap or sandwich the next day
Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
8 small tortillas (corn look better but flour are also fine)
180ml vegan soured cream
120g vegan cheese, grated
6 tbsp drained and roughly chopped jalapeño peppers
Black bean paste:
230g cooked black beans (canned are fine)
1 tsp ground coriander
½ tsp ground cumin
¼ tsp cayenne pepper
bunch of coriander (leaves and stalks, about 20g), chopped
juice of 1 lime
¼ tsp salt
Salsa:
½ small red onion, thinly sliced
½ tbsp white wine vinegar
3 spring onions, thinly sliced
5 sweet medium tomatoes, diced
1 garlic clove, crushed
1 mild fresh red chilli, finely diced
bunch of coriander (leaves and stalks, about 20g), finely chopped, plus extra leaves to garnish
½ tsp salt
juice of ½ lime
2 ripe medium avocadoes, diced
1First make the black bean paste.
2Place all the paste ingredients in a blender and pulse into a rough paste
3To make the salsa soak the red onion in the vinegar for a few minutes then add all the other ingredients and stir well
4Take one of the tortillas and spread 2 tbsp bean paste creating a large circle
5Add sour cream, salsa, jalapeños & cheese
6Top with another tortilla and fry in a dry pan on both sides until browned
7Cut into triangles and serve with remaining salsa and coriander
Ingredients
8 small tortillas (corn look better but flour are also fine)
180ml vegan soured cream
120g vegan cheese, grated
6 tbsp drained and roughly chopped jalapeño peppers
Black bean paste:
230g cooked black beans (canned are fine)
1 tsp ground coriander
½ tsp ground cumin
¼ tsp cayenne pepper
bunch of coriander (leaves and stalks, about 20g), chopped
juice of 1 lime
¼ tsp salt
Salsa:
½ small red onion, thinly sliced
½ tbsp white wine vinegar
3 spring onions, thinly sliced
5 sweet medium tomatoes, diced
1 garlic clove, crushed
1 mild fresh red chilli, finely diced
bunch of coriander (leaves and stalks, about 20g), finely chopped, plus extra leaves to garnish
½ tsp salt
juice of ½ lime
2 ripe medium avocadoes, diced
Directions
1First make the black bean paste.
2Place all the paste ingredients in a blender and pulse into a rough paste
3To make the salsa soak the red onion in the vinegar for a few minutes then add all the other ingredients and stir well
4Take one of the tortillas and spread 2 tbsp bean paste creating a large circle
5Add sour cream, salsa, jalapeños & cheese
6Top with another tortilla and fry in a dry pan on both sides until browned
7Cut into triangles and serve with remaining salsa and coriander
AuthorJen BookerDifficultyIntermediate