Recipe-Vegan Tortilla Sandwich
-4 purchasing tortillas
-3 cloves of garlic
-2 fresh peppers
-4 cherry tomatoes
-280 g of corn from Konz
-2 tablespoons olive oil
-100 ml soy yogurt or sour cream
-1/2 teaspoon of cayenne
-1 tablespoon chopped parsley
-Salt and pepper
The sandwich would, by definition, experts say, in its composition should have some type of bread or rolls. And given that the tortillas also called “Mexican bread”, we decided that this dish can also be called a sandwich. It is ideal for vegans who until now had problems in Mexican dinner – because even the vegetable Mexican dishes are often on the market with milk ingredients, which are also animal origin.
Zucchini and peppers clean, wash and cut into cubes. Cherry tomatoes are washed and cut into quarters. Drain canned corn. In a separate bowl, add the soy yogurt or sour cream, garlic, a few drops of olive oil, ground chili pepper, a pinch of salt and stir well. In hot olive oil, fry the chopped onion and simmer until limp.
Then add the sliced zucchini and peppers, canned corn with salt and pepper and simmer for 2-3 minutes, remove from the heat. Warm tortillas briefly in a saucepan or microwave and hot, on the one hand are covered prepared soy sauce and sprinkle chopped fresh parsley. Then we fill each prepared mixture and with a few slice cherry tomatoes.
Tortilla bends into the desired shape and bend pierced with a toothpick to maintain a form of sandwiches. Serve warm.