Creamy kale tortilla cups
|1||onion — thinly slice|
|4||extra large burrito wraps — or 12 mini 10cm flour tortillas|
|1/4 cup||cashew nut cream cheese|
|pickled red onions|
Heat your oven to 180C.
Thinly slice your onion. Place the onion into a pot with a little oil, and a pinch of salt, and cook over a medium heat for 15 minutes until the onion is soft and golden brown.
While the onion cooks, cut your large wraps into mini rounds using a 10cm cookie cutter. Cut a small 2cm cut in the mini tortillas at the top, bottom, left and right (where 12,3, 6 and 9 would fall on a clock face) to create flaps. Place the mini tortillas snugly into a mini muffin tray, overlapping the flaps you cut to prevent the filling from leaking out. Brush the cups with a little olive oil, then pop them into the oven to crips, until they just start to turn a light golden colour (about 5 minutes).
Once the onion is ready, add the cleaned chopped kale and saute until just cooked. Add the veg to a bowl, add the vegan cheese and season the mixture to taste with salt and pepper.
Spoon the mixture into the tortilla cups and return them to the oven for 5 minutes.
To serve, top the cups with a little red onion pickle!
Reprinted with permission from The Culinary Cartel, follow along on Instagram for more amazing recipes. Recipe created by The Culinary Cartel for Lily Soutter.
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