Vegetable tortillas don't have any "heavy" ingredients - just vegetables, a little seasoning, and a creamy base to bind everything together.
This version relies on roasted vegetables: zucchini, peppers, carrots, and red onion, briefly roasted until soft but still juicy, with a slight caramel tone on the edges. They gain special flavor when accompanied by a simple avocado and lemon cream - fresh, slightly tart, and rich enough to replace any sauce.
Add spinach or arugula for even better flavor.
Everything is ready relatively quickly, and the result is a healthy meal that can be breakfast, lunch or dinner.
Ingredients (for 2 tortillas):
- 2 tortillas
- 1 zucchini
- 1 red pepper
- 1 small carrot
- 1 small red onion
- a handful of spinach or arugula
- 1 avocados
- juice of half a lemon
- 2 tablespoons olive oil
- salt, pepper
- (optional) a little oregano
<strong>Preparation: </strong>
Cut the zucchini, pepper, carrot and onion into thin strips.
Mix the vegetables with olive oil, pepper and spices to taste.
Bake in a pan or in the oven (about 15 to 20 minutes at 200 degrees), until the edges begin to brown slightly.
Mash the avocado with a fork, add lemon juice, a pinch of salt and a little pepper.
Briefly heat the tortillas in a dry frying pan.
Spread the avocado cream, add a handful of spinach/arugula, and arrange the warm roasted vegetables on top.
Twist and serve immediately.
Bonus video:
