Vegan Mexican corn tortillas
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Preparation : 15 min
Cooking : 15 min
Total time : 30 min Rest : 0 min
Equipment
Pan
2 people
100 g of corn flour
100 g of wheat flour
3 tbsp of olive oil
100 ml of water
1 tsp of salt
50 g of tofu
80 g of red bell pepper
150 g of avocado
1 onion
50 g of cooked kidney beans
2 tbsp of fresh coriander
2 tbsp of parsley
Associated products
Tips
For a meat based dish, the tofu can be replaced with chicken or prawns.
RECIPE STEPS
1
Place the ingredients in the glass jug and launch the programme.
- 100 g of corn flour
- 100 g of wheat flour
- 3 tbsp of olive oil
- 100 ml of water
2
For each tortilla, pour a ladle of batter in a hot pan.
Turn over halfway through cooking.
3
Sauté the onion, bell pepper and tofu in a pan.
- 50 g of tofu
- 80 g of red bell pepper
- 150 g of avocado
4
Pour your mixture from the pan onto your tortillas.
Garnish with your choice of avocado, kidney beans and herbs.
- 150 g of avocado
- 1 tsp of salt
- 50 g of cooked kidney beans
- 2 tbsp of fresh coriander
- 2 tbsp of parsley
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