Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
2
Beginner
Difficulty
0
Ingredients
- 1 cup chickpea flour
- 1/3 cup tapioca flour or cornstarch
- 1 tsp baking powder
- 1 cups water (more if needed)
- 1/4 cup nutritional yeast
- salt to taste
Roasted cauliflower and leek filling
- 2 cups broccoli florets
- 1 cup chopped leeks or red onion or even chickpeas as a substitute
- 1/4 cup olive oil
- 1/3 cup nutritional yeast
- 1 tsp ground cumin
- 1 tsp ground smoked paprika
- 1 tsp lemon juice
- 1 tsp lemon zest
Refined bean mash
- 2 cups black beans
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1-2 tsp lemon juice
- salt and pepper to taste
- olive oil if needed
Toppings
- sliced avocado
- fresh cilantro of mint
- lemon quarters
- sriracha sauce
- diced radishes or pickled red onions
Method
- Firstly start roasting the cauliflower and the leeks. On a parchment paper lined tray add the chopped cauliflower florets and the leeks, drizzle with oil, add spices, and nutritional yeast, and mix well until all the veggies are covered.
- Bake for 15-20 minutes at 180 degrees Celsius until nice and golden.
- Move on to the GF chickpea tortillas, mix the tortilla ingredients, and on a hot pan, add 3-4 tbsp of the batter per tortilla, fry on each side for 2-3 minutes until nice and toasted. Place on top of each other in a warm area until serving time.
- For the refined black bean mash, add all the ingredients into a pan, mash the beans, and adjust the seasoning according to your liking. Here you can add oil of just some water if you like!
- Blend the dressing and chill.
- Once all of the components of the tacos are done, add 2 tbsp of the refined bean mash to the tortillas, add on the roasted vegetables, sliced avocado, radishes or onions, dressing, and drizzle or sriracha sauce.
- Finish with some lemon squares and fresh cilantro!
