Tag: tortilla

Tortilla Soup (Vegan)


Hearty and flavorful, this Mexican – inspired soup is the best option whenever you feel like eating something satisfying and flavorful but time isn’t exactly your best friend. The juxtaposition between the hearty and tangy soup and the crunchy tortilla croutons is simply wonderful. This dish is ready in practically no time and it requires only budget-friendly ingredients. It’s so tasty that I find it simply impossible to limit myself at just one bowl. It’s packed with veggies, each and every one of them doing its own thing, transforming this dish into a color and flavor symphony. Simply amazing…

    Ingredients (for 6 servings):

    • 1 can of corn
    • 1 can of red kidney beans
    • 1 can of chopped tomatoes
    • ½ red bell pepper
    • 1 medium onion
    • 3 garlic cloves
    • 3 Tbsp olive oil
    • 800ml vegetable soup
    • juice of 1 lime
    • 1 tsp oregano
    • 1 tsp cumin
    • 1 tsp paprika
    • ¼ tsp chili

    for the tortilla croutons:

    • 2 large tortillas
    • 2 tbsp olive oil
    • 1 tsp brown sugar
    • ¼ tsp cumin
    • ¼ tsp paprika
    • ¼ tsp garlic powder
    • ¼ tsp salt


    Method:

    Preheat de oven at 400°F/204°C (treapta 6). 

    Peel the onion and give it a chop. Remove the seeds from the red bell pepper and cut it into small cubes. Peel the garlic and mince it.

    Preheat the olive oil in a large saucepan over medium heat and sautee it until translucent. Add the minced garlic and sautee it as well until fragrant. Add the spices and give the ingredients a stir.

    Add the canned tomatoes and the soup and bring the pot to a boil. Simmer the soup for about 5 minutes.

    Add the beans and the corn and boil it for about 15 minutes.

    Meanwhile prepare the tortilla croutons. Slice them into 2 cm thick ribbons, lay them over a parchment paper-lined tray and bake them in the preheated oven until golden.

    Carefully remove them from the oven, drizzle the 2 Tbsp of olive oil over them and sprinkle them with the spice mix.

    Serve the soup in large bowls garnished with the tortilla croutons.


    Hummus & Bell Pepper Tortilla Wrap (Vegan)

    These homemade tortilla rolls are filled with a smooth and creamy chick pea spread and some sweet roasted red bell peppers. I cannot possibly imagine a finger food platter made without these creamy tortilla rolls, as they are incredibly easy to make and they are the first ones that vanish off the platter. And the reasons are quite simple: they are delicious, hearty and nutritious.

    Ingredients (for 2 rolls):

    • 2 large tortillas
    • 1 red bell pepper
    • 1 Tbsp chopped chives

    for the hummus:

    • 1 can of chickpeas (400g)
    • 1 Tbsp tahini (I used homemade tahini – here is the recipe)
    • 2 Tbsp lime juice
    • 3 Tbsp olive oil
    • 1 – 2 Tbsp water
    • ¼ tsp cumin
    • 1/8 tsp chili flakes
    • salt to taste

    Method:

    1. Roast the red bell pepper. Take a metal disk, place it on the stove and roast the pepper on each side. Place the roasted pepper in a small saucepan and cover with a lid. After 10 minutes carefully peel the pepper. Remove the stem and the seeds, give it a quick wash and pat it dry with a paper towel. Slice it.
    2. Prepare the hummus. Drain the chickpeas using a colander and rinse it under cold water. Take about 8 – 10 chickpeas and gently squeeze them in your fingers to remove their skins. Proceed the same with the rest of the chickpeas – this step is optional.
    3. In the bowl of the food processor add the tahini and the lime juice and pulse until combined.
    4. Drizzle the olive oil 1 Tbsp at a time. Pulse until the mixture resembles to a mayonnaise.
    5. Add the chickpeas and pulse until you form a paste, scraping down the sides of the bowl with a spatula.
    6. Add the spices (cumin, chili flakes and salt). Add 1 Tbsp of water and process. Add more water until you reach the desired consistency. Spoon it into a bowl and drizzle some olive oil on top.
    7. Assemble the wrap. Take both flatbread and place each one on a different square of parchment paper. Divide the hummus between the two flatbreads and spread it into a fine layer. Place half of the pepper slices on one side and sprinkle them with ½ Tbsp of chopped chives. Using the parchment paper, starting from the side with the peppers, start rolling the flatbread as tight as possible. Process the same with the second flatbread and wrap tightly each roll with the parchment paper. Refrigerate for at least 1 hour before slicing.
    8. Serving and leftovers. Slice the wrap into 3cm thick slices and serve. Wrap the leftovers (if any) in cling film and refrigerate for up to 2 days.

    Homemade Flour Tortilla

     


    I can’t remember last time I had a store-bought tortilla. I always make my own tender and delicious tortillas. These flatbreads are so easy to make, they taste incredible and they are also budget-friendly. I usually use olive oil in this recipe because I love its flavor but any other vegetable oil works just fine.
    Continue reading Homemade Flour Tortilla

    Breakfast Burrito (Creamy Eggs, Smoked Salmon, Zucchini and Cherry Tomatoes)

    Burritos

    Creamy eggs

    Tortilla & toppings

    I only have one unbreakable rule: never to skip breakfast; everyone around me knows that even the scariest monster looks like a pretty fairy when compared to “hungry myself”. I’ve never been picky, so I eat almost everything for breakfast, from milk and cereal, to fruit, veggies, cheese, meat products and pastry (preferably two pieces at a time and preferably anything with chocolate on top). Whenever I have a free half an hour, I make burritos with tortilla made from scratch. Even though each time I use different toppings, my favorite version is the one that has creamy eggs, salmon, sauted zucchini and cherry tomatoes. These creamy eggs are absolutely divine, they are so silky and buttery and they don’t have that rubbery texture that scrambled eggs sometimes have. I tell you, this combo is amazing! Continue reading Breakfast Burrito (Creamy Eggs, Smoked Salmon, Zucchini and Cherry Tomatoes)

    Herbed Ricotta and Asparagus Wraps

    Tortilla wrapAsparagusTortillaWrap - ingredients

    This morning I had a craving for tortilla and ricotta, so I made a homemade asparagus and herbed ricotta wrap. I quickly prepared the dough and while it was resting, I prepared a creamy dill and ricotta spread and some garlicky sautéed asparagus, since it’s its season. Long story short, in about 40 minutes I had 9 gorgeous tortillas (they should have been 8 but math isn’t my strong point, apparently). Continue reading Herbed Ricotta and Asparagus Wraps

    Tortilla de Patatas with Sweet Potatoes and Kalamata Olives

    Tortilla de patatas - sliceOmletteTortilla slice

    I make tortilla de patatas for dinner at least once a week and I usually serve it with a salad. The best part of this simple dish is that the leftovers (if there are any and that’s one big “IF”) are even better the next morning, for breakfast. This morning I had a sudden craving for tortilla and I just had to make one. Another wonderful thing about this dish is that regarding the ingredients, sky is the limit; you can use anything from fresh or frozen veggies and herbs to dairy or meat products.

    For this particular tortilla I used sweet potatoes, Kalamata olives, red bell pepper and onion. To make this recipe lighter, I boiled my potatoes instead of frying them and the result was a hearty and colorful omelette full of bold flavors. Continue reading Tortilla de Patatas with Sweet Potatoes and Kalamata Olives