- 2-3organic corn wraps per person (I get mine in the local organic store)
CHILLI BEANS:
- 500gcooked kidney beans
- 500mltomato puree or canned tomatoes (you can blend them or just crush them with a fork for extra texture)
- 2-3cloves of garlic
- 0.5cupof red onion
- 3-4drops of stevia
- 0.5tspcayenne
- 0.5tspsweet paprika
- 0.5tspsmoked paprika
- 0.5tspraw cacao
- 0.5tspdry ground coriander seed
- 1tsphimalayan salt (might need to ad more depending how you like it :) )
RAW VEGGIES: You use what you love & what you can get fresh and in season:)
- 1 headof lettuce or 200 g of mixed lettuce in a bag (your choice :) )
- 200-300gchopped tomatoes
- 200-300gpickled cucumbers or jalapenos
- 100gchopped red peppers
- 100gchopped red onion
SOY YOGURT SAUCE:
- 1big boxof greek soy yogourt (unsweetened), the one I use is 400 ml
- Juice of half lemon or lime
- Fresh chopped mint 1 tbsp spoon (optional)
- 0.5tsphimalayan salt
- 1/4tspchili
Instructions
Preheat the oven to 200 C, to warm up the tortillas on the grill crate, you can also use a dry frying pan, but the oven allows for several tortillas to go in. They enter soft, they exit hard, so more like flat tacos :) Pay attention not to burn them, depending on your oven, when it's hot, it will only take 1-2 mins to harden.
VARIATION TIP: You can also cut them in triangles beforehand and you will have nachos with the beans instead of tortillas. I will share that recipe here as well.While the oven is heating up, prepare the beans. Saute the onions, garlic in a few spoons of water or veg bouillon or brine from cooking beans (depends on what you have :) ) I love to use brine in my soups and to saute all the spices and veg. Make sure you have enough fluid not to burn them. Stir them for 2-3 minutes till it gets softer, add all the dry spices and a spoon of fluid more.Stir for 1-2 minutes longer. Then add beans, tomatoes, and 1-2 drops of stevia, cook it on medium heat for 15-20 TIP: Chilli cooked the day before serving, will get even more aromatic the next day, so if you have time make it a day or 2 before and let it simmer on low heat for a bit longer.While the beans are cooking, prepare your yogurt sauce, slice all the raw veg for dressing the tortillas. When the beans are ready, taste, add more chilli, salt, (just remember the next day it will be more aromatic and salt will integrate even more to bring out the flavors :) )Serve and layer up as you like!