This plant-based mince and melty cheese delight is here to take your tortilla game up a few notches! If Tuesday is dedicated to the much-loved taco, it's time to introduce Tortilla Thursdays into the weekly schedule!
1 portion vegan brie, outside edges removed, halved lengthwise to make two thinner discs
1 tablespoon chilli paste
1 bunch coriander, stalks finely chopped
4 wheat tortillas
1 avocado, mashed
Salt and pepper to taste
1 lime, juice
1 bunch coriander leaves roughly chopped
Coconut Greek yoghurt
Recipe: Simon Toohey
1Add oil to a hot pan over medium heat. Add mince and garlic and fry for 3 minutes or until the mince begins to colour.
2Add tomato, roasted peppers, coriander stalks and stir through. Season with salt and pepper.
3Place the brie on the tortillas and make 4 slits in the tortillas, around the cheese, to make it easier to fold.
4Place the chilli paste in the centre of the tortilla, place the one half of the cheese on top of the chilli paste and top with a generous spoonful of the tortilla mince. Repeat with remaining ingredients.
5Fold the tortilla over the filling, top with another tortilla and fold to cover all the filling
6Gently place the tortilla in a hot pan on medium heat with a tablespoon of olive oil, seam side down. Cook for 3–5 minutes on each side or until the tortilla is golden brown.
7Add lime juice, salt, pepper and coriander leaves to the mashed avocado. Stir to combine and set aside.
8Slice the tortilla in half and serve with guacamole and coconut Greek yogurt.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.