Vegan Tortilla roll ups
I don’t really know how to call this dish, first I thought about Mexican Cannelloni or Vertical Wraps. But I decided to go for Tortilla roll ups. Although it might look different than what you’d think of: they are tortilla wraps and they are rolled up. So the name makes sense to me.
I liked giving this Mexican dish a twist by putting the tortilla rolls up on their side. Besides being pretty, this dish is also very healthy! Skip the cheese and the meat, and replace your regular wraps by whole wheat wraps or veggie wraps (I used carrot wraps from No Fairytale) and you can turn any Mexican dish into a much healthier one!
So this recipe is healthy and pretty. Can it get any better? Yes it sure can! This Mexican dinner dish is vegetarian, vegan and super easy to make. You only need 5 ingredients for this festive meal!
Below is the recipe for these Tortilla Roll Ups!
4 tortilla wraps
1 can chili beans (200 grams)
1 bag spinach leaves (400 grams)
3 teaspoons hot sauce
3 teaspoons fresh coriander (cilantro) leaves
Heat some olive oil in a skillet and fry the chili beans and spinach leaves briefly (about 5 minutes). Warm the tortilla wraps in a skillet without oil for about 1-2 minutes on each side. Divide the spinach and bean mixture between the 4 wraps and roll them up. Use a sharp knife to cut the wraps into 4 or 5 pieces. Put the rolls vertically in an oven dish. Drizzle with the hot sauce.
Optionally you can sprinkle the dish with some cheese and put it in the oven for 10 minutes. Sprinkle the tortilla roll ups with fresh coriander right before serving.
If the rolls fall over, it might help to spread a couple of tablespoons of the spinach mixture on the bottom first. The texture of the spinach will help the tortilla rolls to stay in place.
You can make this dish a couple of hours in advance and just quickly warm it in the microwave or oven before serving.
You might also like:
Crunchy tofu tacos
Vegan soft tacos
Mexican style pulled veggie
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