2 garlic cloves
1 tsp cumin
1/2 tsp paprika
1/2 tsp basil
1/2 tsp oregano
1 can kidney beans, drained and rinsed
1 can tomatoes
50g tomato paste / tomato sauce (tomatpure)
Garnishes: Avocado, Lime, Salsa, shredded cheese
Preheat the oven to 175 degrees (fan-assisted). Brush the tortillas with olive oil on both sides, and place them on a baking sheet. Bake for ~6 minutes or until golden brown, turning over half way through.
Grate/chop onion, garlic, squash and carrots.
Warm a bit of oil in a pot and cook onion and garlic until translucent and fragrant. Add next 9 ingredients (squash through tomato paste), bring to a boil and let it simmer for ~15 minutes.
Meanwhile, heat a bit of butter in a pan and roast the corn at high heat for a few minutes to get them a bit crispy. Add to the veggie sauce and season with salt and pepper according to taste.
Plate the meal by putting a tortillas on a plate, adding vegetables, avocado, salsa and cheese and some freshly squeezed lime-juice and placing another tortillas on top.
It sounds like a lot of work, but it's actually not too bad. And it's worth it, because it ended up being really good! It definitely needed the salsa to add the final je ne sais que, but with that added I didn't miss the meat at all! The flavours mixed well and were well-rounded. Definitely something I could see myself making again!
Monday, February 15, 2021
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