Mexican tortillas-vegan

Ingridients

For 4 tortillas:

4 wheat tortillas (classic size – 25 cm in diameter)

250 g beans

125 g of corn

1 teaspoon salt

2 pinches of pepper

1 teaspoon ground cumin

1 teaspoon ground garlic

1 sprig of parsley (or 1 teaspoon dried)

16 rubber cucumbers

8 cherry tomatoes

12 lettuce leaves

3 handfuls of white cabbage

For bean spread:

250 g beans

1 teaspoon salt

2 pinches of pepper

2 pinches of ground cumin

1 very small shallot (or other onion)

1 small clove of garlic

3 tablespoons olive oil

2 tablespoons lemon juice

0.5 handfuls of parsley

Preparation

Prepare the bean spread. Save the spread for later.

Wash the salad and dry the leaves with a kitchen towel. Wash the tomatoes and cut them in half. Peel a cucumber and cut it into thin slices. Remove the outer leaves and hard part of the cabbage and chop it finely.
Put beans, corn, salt, pepper, cumin, garlic, washed and finely chopped parsley in the shrimp and mix everything well. Roast for a few minutes on medium heat.

In a large frying pan, heat the tortilla according to the instructions on the packaging – usually 1 minute on each side is enough. We can put a few drops of water over it to make it softer.

Place the heated tortilla on a plate, spread the spread on one part, put the beans and corn over it, 4 slices of cucumber, 4 halves of cherry tomatoes, 3 lettuce leaves and a small handful of cabbage. Wrap the tortilla and serve.

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