Ingredients

100g vegan cheddar, grated
lime wedges, to serve
FOR THE TORTILLAS
300g buckwheat
2 teaspoons xanthan gum/guar gum
½ teaspoon salt
6 tablespoons chia seeds
FOR THE CARROT HUMMUS
200g carrots, peeled, diced
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon ground cumin
½ teaspoon ground coriander
1 garlic clove
½ teaspoon smoked paprika
2 tablespoons extra virgin olive oil
FOR THE CORN SALAD
2 cobs corn (or use 1 can)
1 red onion, finely sliced
juice of 2 limes
2 avocados, diced
400g can black beans
1 red chilli, seeds removed, finely diced
2 tablespoons chopped jalapeno chillis
6 tablespoons extra virgin olive
2 teaspoons smoked chipotle hot chilli sauce or your favourite hot sauce
2 tablespoons pumpkin seeds, toasted
handful chopped coriander
If you don’t have the inclination to make your own tortillas, use your favourite shop-bought 15cm corn tortillas.

Instructions

1.To make the tortillas, mix the flour, guar gum, salt and chia seeds together in a bowl.
2.Gradually pour in ⅔ cup water and mix with a wooden spoon until you form a dough.
3.Put the dough to one side covered by a damp tea towel.
4.Heat a large frying pan on high.
5.Dehusk the corn and put the cobs into the dry pan until they start to crackle, pop and char.
6.Keep rotating the corn so it gets lightly charred all over.
7.Put to one side to cool and then shave off the kernels.
8.Meanwhile, in a large mixing bowl soak the red onion in the lime juice and then add all the other salad ingredients including the corn.
9.Gently toss and season with salt and pepper to taste.
10.To make the hummus, put all the ingredients in a blender and blend until smooth.
11.Add more oil if needed.
12.Adjust the seasoning with salt, pepper and lemon juice.
13.Separate the dough into 8 equal portions and roll each one out on a floured surface until thin.
14.Spread a good dollop of the carrot hummus on 4 tortillas and sprinkle with the grated vegan cheddar.
15.Top with another tortilla to make a sandwich.
16.Heat a good splash of oil in the frying pan and fry quesadillas on both sides until golden and crispy.
17.Cut each into quarters.
18.Serve with the corn salad and lime wedges on the side.

Photography Tony Nyberg

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