Mushroom and Sweet Potato Tortillas
These 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 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
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
, Eggplant Dip
, Smashed Avocado
Add the mushrooms to the marinade. For a bold flavour, allow the mushrooms to marinate for 23 hours.
Cube the sweet potato and bake until soft and browned.
Saute the mushrooms in the marinade and cook until the liquid has reduced into a thick 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.
Deconstructed a feast ready to be assembled.
Once assembled, roll or wrap the Tortilla to suit and enjoy the bold smoky and caramelised flavours.
227133 - 2023-07-17 10:19:42