Tortilla with the best vegan nacho sauce
Easy homemade tortilla with delicious and healthy nacho sauce.
Ingredients
Tortilla
- 120 g flour
- 70 ml water
- pinch of salt
Vegan nacho sauce
- 120 g potato peeled
- 1 onion
- 80 g carrot
- 20 g cashews
- 15 g nutritional yeast
- salt
- black pepper
- cayenne pepper
- 50 ml vegetable broth water in which you cooked vegetables
Filling
- 75 g tofu
- 75 g corn
- 90 g black beans
Instructions
Tortilla
- Combine flour, salt and water and form a dough.
- Divide dough in two parts.
- Roll the dough into a circle.
- Bake each tortilla in a pan on high heat (we don't grease the pan) until it gets nice colour (1 to 2 minutes on each side).
- When tortilla is baked fold it in half immediatelly and fold in kitchen towel, so it stays soft.
Vegan nacho sauce
- Boil chopped potatoes, carrots and onion in a pot and cook for 20 to 30 minutes.
- Add drained vegetables, 50 ml water (from cooked vegetables), cashews, nutritional yeast, salt, black pepper and cayenne pepper into blender and blend until smooth.
Making tortilla
- Spread nacho sauce on tortilla, add baked tofu, corn and beans and add additional nacho sauce on top.