Savoury Cashew and Black Bean Tortilla Rolls
EvaDee
Category: snack
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
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Ingredients
- 200g canned black beans, drained and rinsed
- 100g cashew nuts
- 2 tortilla wrap
- 50g vegan cheese, grated
- 30ml olive oil
- 10g nutritional yeast
- 5ml soy sauce
- 2g garlic powder
- 2g onion powder
- 2g ground cumin
- 2g smoked paprika powder
- 5g sesame seeds
- 2g dried oregano
- 2g chili powder
- 5ml apple cider vinegar
- 5ml maple syrup
- 15ml water
Directions
Preheat the oven to 180°C.
In a blender, combine the cashew nuts, nutritional yeast, soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, dried oregano, chili powder, apple cider vinegar, maple syrup, and water. Blend until you achieve a smooth paste.
In a skillet over medium heat, add 15ml of olive oil. Once hot, add the drained and rinsed black beans. Cook for 5 minutes, stirring occasionally, until the beans are heated through.
Add the cashew mixture to the skillet with the black beans. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
Lay the tortilla wraps on a flat surface. Spread the black bean and cashew mixture evenly over each tortilla, leaving a small border around the edges.
Sprinkle the grated vegan cheese evenly over the bean mixture on each tortilla.
Roll up the tortillas tightly to enclose the filling.
Brush the outside of each tortilla roll with the remaining olive oil and sprinkle sesame seeds over them.
Place the tortilla rolls on a baking tray and bake in the preheated oven for 10-15 minutes, or until the tortillas are golden brown and crispy.
Remove from oven and let them cool for a few minutes before slicing into bite-sized pieces.
Serve the savoury cashew and black bean tortilla rolls warm as a delicious snack.
Ingredients
- 200g canned black beans, drained and rinsed
- 100g cashew nuts
- 2 tortilla wrap
- 50g vegan cheese, grated
- 30ml olive oil
- 10g nutritional yeast
- 5ml soy sauce
- 2g garlic powder
- 2g onion powder
- 2g ground cumin
- 2g smoked paprika powder
- 5g sesame seeds
- 2g dried oregano
- 2g chili powder
- 5ml apple cider vinegar
- 5ml maple syrup
- 15ml water
Category: snack
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Preheat the oven to 180°C.
In a blender, combine the cashew nuts, nutritional yeast, soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, dried oregano, chili powder, apple cider vinegar, maple syrup, and water. Blend until you achieve a smooth paste.
In a skillet over medium heat, add 15ml of olive oil. Once hot, add the drained and rinsed black beans. Cook for 5 minutes, stirring occasionally, until the beans are heated through.
Add the cashew mixture to the skillet with the black beans. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
Lay the tortilla wraps on a flat surface. Spread the black bean and cashew mixture evenly over each tortilla, leaving a small border around the edges.
Sprinkle the grated vegan cheese evenly over the bean mixture on each tortilla.
Roll up the tortillas tightly to enclose the filling.
Brush the outside of each tortilla roll with the remaining olive oil and sprinkle sesame seeds over them.
Place the tortilla rolls on a baking tray and bake in the preheated oven for 10-15 minutes, or until the tortillas are golden brown and crispy.
Remove from oven and let them cool for a few minutes before slicing into bite-sized pieces.
Serve the savoury cashew and black bean tortilla rolls warm as a delicious snack.
Reviews
5.0 out of 5
2 ratings
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Delicious and healthy vegan snack
February 20, 2024
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