Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular.
A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens…
Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza)
Try this Cashew Cheese (minus the Za’atar) or Peace Love and Vegetables Cashew Cheese
- YIELD: 4 Servings
- PREP: 5 mins
- COOK: 40 mins
- READY IN: 45 mins
Ingredients
- 8 pumpkin wedges skin on or off
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Murray River Salt Flakes
- 1/2 -1 tsp Smoked Paprika
- Tortillas (try La Tortilleria Tortillas!)
- 1/2 cup Cashew Cheese homemade or bought
- 1/2 cup Roasted Beetroot Dip
- Fresh Greens
- Fresh Coriander
Instructions
- Preheat your oven to 180ºC and line a baking tray with baking paper
- Drizzle the pumpkin wedges with olive oil and a sprinkle of salt and the smoked paprika and bake for 30-40 minutes or until tender
- Wrap the tortillas in foil, and place in the oven to warm for 3-5 minutes and begin to assemble your tortillas
- Layer the cashew cheese, top with a pumpkin wedge, fresh greens, and top with a dollop of roasted beet dip
- Top with coriander and serve immediately
- CUISINE: Mexican
- COURSE: Main Meals
- SKILL LEVEL: Beginner
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