Calories 124 Fat 3.5g Saturates 1.0g Carbohydrates 17g Sugars 3.7g Protein 4.5g Salt 0.64g
In a large skillet or wok, add the onion. Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.
Add potato and mushrooms; stir. Cook for 10 minutes until the mushrooms are tender.
Add black beans, salsa, nutritional yeast, chilli powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.
Lay the spinach in the centre of your tortilla.
Scoop some of the filling and place on top of the spinach.
Top with generous amounts of guacamole & Jalapenos.
Tastes great served with dairy-free sour cream & Siracha Sauce.
Fold in the edges, and then roll up. Wrap in foil. Repeat for all tortillas.
Store in the fridge or freezer. Defrost in the oven at 180°C (Gas Mark 4, 350°F) for 15 minutes or in the microwave.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...