These Mushroom and Sweet Potato Tortillas are high in fibre and nutrients … WHAT you say … healthy Tortillas?
The combination of smoky caramelised mushrooms and sweet potato punch through with their bold flavours in these deconstructed Mexican style vegetarian Tortillas. Easy and quick to make, the kids will love this as will the adults and will make the most ardent meat lover smack their lips with enjoyment.
These Tortillas make the ideal picnic food or roll the Tortillas tightly and cut them into bite size pieces. Skewer the pieces with tooth-picks to make an unusual but delicious hors d'oeuvre or finger food for your next party or BBQ.
What you say ... Healthy Tortillas? These Mushroom and Sweet Potato Tortillas are high in fibre, nutrients and flavour.
Preparation Time: 3-Hours (includes marinating time for the mushrooms)
Cooking Time: 60-Minutes (includes time to roast the Sweet Potato)
Makes: 4-6 Tortillas
Ingredients 8 Large Mushrooms
1 Large Sweet Potato
6 Tablespoons Balsamic Vinegar
1 Tablespoon Rice Malt Syrup
1 Tablespoon Fresh Coriander
¼ Teaspoon Cumin
¼ Teaspoon Oregamo
¼ Teaspoon Paprika
½ Teaspoon Chilli
4 Gluten Free Tortillas or Wraps
To make the marinade, combine the balsamic vinegar, coriander, cumin, oregano, paprika and cayenne pepper into a mid size bowl.
Slice the mushrooms and add to the marinade for 2-3 hours.
Add the mushrooms to the marinade. For a bold flavour, allow the mushrooms to marinate for 2-3 hours.
Pre-heat an oven to 180°C.
Cube the sweet potato into mid sized pieces, season with salt and pepper and drizzle with extra virgin olive oil.
Bake the sweet potato for approximately 45-minutes or until the sweet potato is soft and browned.
Cube the sweet potato and bake until soft and browned.
Heat a non-stick frying pan until hot and add the sliced mushrooms and marinade into the pan and sauté for approximately 15 minutes or until the marinade has reduced into a thick sauce.
Saute the mushrooms in the marinade and cook until the liquid has reduced into a thick sauce.
Add the roasted sweet potato to the mushrooms and cook for a few extra minutes, while coating the ingredients in the thickened marinade sauce.
Add the roasted sweet potato to the sautéed mushrooms and cook for a few extra minutes, coating the ingredients in the thickened marinade sauce.
Assemble the Tortillas by spreading a thin layer of Chickpea Pate then Eggplant Dip onto a Gluten Free Tortilla followed by a layer of the mushroom and sweet potato mix and a dollop of smashed avocado. Fold or roll the Tortilla to suit and enjoy the flavours.
Deconstructed Mushroom and Sweet Potato Tortillas - a feast ready to be assembled.
Once assembled, roll or wrap the Tortilla to suit and enjoy the bold smoky and caramelised flavours.