Vegan mince tortillas

Cheese, chilli and vegan mince come together in a pan-fried tortilla parcel, served with fresh guacamole.

Vegan mince tortilla with guacamole. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  25 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 2 tbsp olive oil
• 400 g vegan mince (see Note)
• 1 clove garlic, minced
• 2 tomatoes, diced
• 1 roasted pepper, diced
• 1 bunch coriander, stalks finely chopped, leaves reserved for guacamole (see Note)
• Salt and pepper to taste
• 1 portion vegan brie, white outside edges removed, halved through the middle to form two discs
• 1 tbsp chilli paste
• 4 large wheat tortillas

Guacamole

• 1 avocado, mashed
• Salt and pepper to taste
• 1 lime, juiced
• 1 bunch coriander, leaves roughly chopped

To serve

• Coconut (dairy-free) Greek yoghurt

Instructions

1. Add oil to a hot pan over medium heat. Add mince and garlic and fry for 3 minutes or until the mince begins to colour.
2. Add tomato, roasted peppers and coriander stalks and stir through. Season with salt and pepper.
3. Use the brie as a guide to make radiating cuts in the tortillas to make it easier to fold them around the filling: Place the brie on the stacked tortillas. Make 4-6 cuts, spaced around the tortillas, with each cut running from the edge of the brie to the edge of the tortillas. Remove the brie.
4. Place a tortilla on your work surface and place 2 teaspoons chilli paste (or to taste) in the centre of the tortilla. Place one disc of the cheese on top of the chilli paste and top with a generous spoonful of the tortilla mince. Repeat with remaining ingredients.
5. Fold the tortilla up over the filling, then top with another tortilla. Use both hands, and invert, so the parcel sits on the second tortilla, on the work surface. Fold that tortilla up to finish forming the parcel and and then invert, so the tortilla parcel is sitting on your work surface with flat surface facing up. Heat a pan on medium heat with a tablespoon of olive oil. Gently place the tortilla in the hot pan, seam side down. Cook for 3-5 minutes on each side or until the tortilla is golden brown.
6. Repeat with remaining tortilla ingredients.
7. Meanwhile, add lime juice, salt, pepper and coriander leaves to the mashed avocado. Stir to combine and set aside.
8. Slice the tortillas in half and serve with guacamole and coconut Greek yogurt.

Note

• Simon used plant-based mince from The Kynd Butcher.
• The coriander can be omitted if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.