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Pumpkin and black bean tortillas with coriander salsa
Pumpkin and black bean tortillas with coriander salsa
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Protein-packed black bean tortillas with flavorful tomatoes, chili, coriander, and lime for a satisfying, low-calorie meal.
Ingredients:
  • 400g peeled pumpkin, cut into 15mm pieces
  • 1 large zucchini, cut into 15mm pieces
  • 400g can black beans, rinsed, drained
  • 2 tomatoes, deseeded, finely chopped
  • 3 green shallots, thinly sliced
  • 2 long fresh red chillies, deseeded, finely chopped
  • 125.00 ml chopped fresh coriander
  • 8 (25g each) mini tortillas, warmed
  • 250ml (1 cup) tomato passata
  • 60g (1/4 cup) fresh ricotta
  • 31.50 gm fresh lime juice
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper, then arrange the pumpkin and zucchini on top. Lightly spray with olive oil and bake for 25 minutes until golden and tender.
  • In a bowl, mix together the roasted vegetables, black beans, tomato, green shallot, half of the chili, and 2 tablespoons of coriander. Season to taste.
  • Spray a shallow baking dish with a touch of olive oil. Lay down 1 tortilla on a clean surface. Spread one-eighth of the bean mixture on top, then roll it up. Arrange it in the dish, seam side down. Repeat the process with the remaining tortillas and bean mixture.
  • Spread the passata over the tortillas and generously sprinkle with creamy ricotta. Bake until beautifully golden and heated through, about 20 minutes.
  • Mix together the leftover chili and coriander in a bowl. Add lime juice to create a zesty salsa. Spoon the coriander salsa on top of the tortillas before serving.

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