Unwrapped pressed tortilla

Pressed Vince Mince Veggie Tortillas

Unwrapped pressed tortilla
facebook icon
twitter icon
pinterest icon
telegram icon
WRITTEN BY
SERVES:
4
Prep Time:
Cook Time:

This recipe for veggie tortillas makes for a super quick and easy vegetarian meal - and the kids will love it too! Switch up the fillings to include your family favourites or what you've got in the veggie drawer (button mushrooms, capsicums or courgette could all work nicely!) If you are stuck for ideas just think about your favourite pizza toppings.

This recipe is kindly contributed from our friends at Vince Mince! You can shop their products in the Wonky Pantry this February.

INGREDIENTS:

  • 1x 100g packet Vince Mince (Mexican or Kiwi flavours work well!)
  • 2 tomatoes, sliced
  • 1 cup fresh spinach
  • 1 avocado, sliced
  • 1 cup grated cheese
  • ½ small red onion, sliced
  • 4 tortilla’s

INSTRUCTIONS:

  1. Hydrate Vince with 1 cup of boiling water, leave for 5-6 minutes to hydrate
  2. Make 1 cut in a line from the centre of the tortilla to the base.
  3. Add ¼ of your Vince and sliced tomato in the top left quarter of your tortilla
  4. Place ¼ of your spinach and avocado in the top right quarter
  5. Place ¼ of your cheese and onion in the bottom right quarter
  6. Take the bottom edge of the cut tortilla and fold it up over the Vince and tomato.
  7. Fold again over top of the spinach and avocado to make a half circle.
  8. The last fold should be sitting on top of the cheese and onion.
  9. Repeat for the 3 remaining tortillas.
  10. Brown your folded tortillas in a pan with a little oil on a medium to low heat, until warmed through and cheese is melted
wonkybox

Pressed Vince Mince Veggie Tortillas

Is it a tortilla or a toasty? Best yet - it's both! Featuring tomatoes, avocado, spinach and veggie mince.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Crispy golden parsnip chips with grated parmesan, fresh parsley, and garlic mayo dip.
Crispy Parsnip Chips with Truffle & Parmesan

Crispy parsnip chips with truffle oil, parmesan and garlic mayo – your new go-to side made with seasonal root veg.

A baked root vegetable ratatouille layered with beetroot, parsnip, carrot and potato, topped with Parmesan and bubbling tomato sauce.
Winter Root Vegetable Ratatouille

Easy root veg ratatouille with beetroot, parsnip and potato, layered in a garlicky tomato sauce and baked ‘til golden and bubbling.

Close-up of creamy beetroot butter beans topped with golden grilled feta and walnuts, served in a rustic skillet with crusty bread on the side.
Beetroot Butter Beans with Feta & Walnuts

Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.

Crispy rice paper rolls filled with a vibrant mix of tofu, cabbage, and shredded veggies, served with a tangy dipping sauce.
Crispy Rice Paper Rolls

Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack