- Ready in: 1 Hour
- Serves: 4
- Complexity: medium
- 2 cups Flour
- 1/4 cup Butter or Coconut Oil
- ½ teaspoon Salt
- 1 cup Warm Water
- 1 chopped Onion
- 1 tin mixed Beans
- ½ cup Red Wine
- 2 tablespons Tomato Paste
- ½ teaspoon brown sugar
- ½ cup Vegetable Stock
- Soya strips
For the tortillas : Place flour, salt, baking powder and diced butter / coconut oil in a bowl.
Rub together until looks like fine breadcrumbs.
Make a well and add water.
Knead into a dough and leave to rest a while.
For the bean mix : Lightly fry 1 onion chopped, add the clove garlic, some strips of soya, 1 tin mixed beans ( washed and drained ), the red wine, tomato paste, brown sugar and vegetable stock.
Simmer gently until most of the liquid is cooked away.
Roll out tortillas, to the size of your pan, cook gently on both sides and wrap in foil to stay warm and soft.
Serve with shredded lettuce, gaucomole, vegan cheese and vegan cream.