Easy homemade tortilla with delicious and healthy vegan nacho sauce is the best comfort food.
You won’t believe how easy it is to make this dish and how amazing it tastes! You’ll fall in love with it. This is all made from scratch and once you try these homemade tortillas with the best sauce ever, you’ll want to eat them every day. You can enjoy them for lunch, dinner and also take them to go, since they are easy to pack and also filled with many nutrients.
Tortillas
We used to buy tortillas all the time, because we didn’t know how easy you can make your own. After learning how to make them, you’ll never use store-bought again. Tortillas are perfect for wraps, tacos, burritos and quesadillas. They are really soft and tender and completely oil free. You only need 3 ingredients to make them:
- flour,
- water and
- salt.
Basic ingredients that you most certainly have at home. Just mix all these together and form a dough. Divide dough into two parts and roll each one into thin circle. Then heat up the pan (we don’t use oil to greese the pan, but you totally can) and cook each one for about 1 to 2 minutes on each side, until they start to get a nice colour. If you don’t use oil, it’s best if you fold it in half right away, because they might break otherwise.
Vegan nacho sauce
And now the best part! We can’t even describe how amazing and delicious this sauce is! The best one we ever tried and it’s also super healthy and easy to make. The flavour is very rich and the sauce is so creamy and a little bit spicy. It’s made from:
- vegetables (potato, carrot, onion),
- spices,
- nutritional yeast and
- cashews.
These ingredients together make an incredible sauce and we are obsessed with it.
We like to use it in tortillas with some corn, black beans and tofu, but it’s also perfect for vegan mac and cheese or as a dip for tortilla chips.
Recipe
Tortilla with the best vegan 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.
