1cupcooked black beanssubstitute canned, drained and rinsed
1cupcorn, frozen and thawed or canned
1/2cupraw cashewssoak for at least 30 minutes if possible
1/2cupunsweetened dairy-free milk
124-inch corn tortillas
First, preheat the oven to 350 degrees F.
Then, heat the oil in a large saucepan over medium heat. Add the shallot and cook until slightly softened, about 3 minutes.
Next, remove 1/3 cup of the orange bell pepper and add the rest of the pepper to the shallots along with the sweet potatoes and a pinch of salt. Cook, stirring often, until sweet potato starts to just soften, about 10 minutes. Note, if the mixture starts to stick, add a splash of water, vegetable broth or oil to loosen.
Then, add in the black beans, corn and spices and cook another 3-5 minutes then season to taste. Add more seasoning/salt as desired. Remove from heat and set aside.
Next, place the remaining 1/3 cup orange bell pepper, cashews, milk, chili powder, nutritional yeast in a blender and puree until very creamy and smooth. Depending on the power of your blender, you may need to stop and scrape down the sides. Add to the sweet potato mixture.
Next, push the tortilla into a muffin pan cup and then bake for around 10 minutes, until the wrap holds its shape. Spoon ~1/4-1/3 cup filling into each cup then bake another 10-15 minutes until filling is set and warmed through.
Finally, remove from the oven and let cool for 5 minutes, then gently take them out of the tins and top with salsa, as desired.
Recipe printed from Plant-Based Juniors at plantbasedjuniors.com