Wild morning to you all. Mexican tortillas are a great way to improvise, in case you have nothing specific in your pantry yet at the same time a lot of different things. In my case I decided to use wild asparagus, to mix with the classical Mexican recipe and use all the leftover veggies for a salad. I love tortillas, there is only one reason why I don’t make them often enough: because I tend to make my own tortillas and that sometimes is just too demanding. I only make this recipe when I’m really in the mood. I happened to be the other day, so voila:
Wild asparagus with lettuce, tortilla with vegan parmesan and a bit of salad, sprinkled with fresh dill.
Perhaps I’ve used this wild asparagus in a bit of a strange way, but I have to tell you it turned out great. The bitter taste of it gives a nice edge to the combination of flavor. Anyways, in case you missed my post on why I am using wild asparagus, you can have a look at all its beneficial side effects on our body in this post from last week.
More color is the way to go! Green, white and red!
And now that I’m actually looking at these photos, I’ve come to realize that I have, completely by mistake, managed to arrange our plates in the colors of the Mexican flag! How unintentionally cool is that! Apparently, my subconsciousness is trying to tell me that either, cooking is actually loads of fun and deep down inside I love it to bits, OR that I really want to go to Mexico (which is true, but I haven’t realized that the wish is THIS strong). To be honest, I’d say the second option is way more relevant.
Anyways, roll some tortillas, chop come dill, sprinkle it all with vegan parmesan and squeeze over some lime (or lemon if you have none). Let’s get cooking!
What’s your favorite tortilla filling?
Don’t forget to stop and smell the flowers!
Mexican Tortillas with a Wild Asparagus Twist
A delicious, filling and flexible recipe that can be made with whatever you have left in your pantry!
Snap wild asparagus stems at the breaking point. Toss the woody parts, chop the soft ones.
Pour a bit of water (to cover the bottom) to a small pan and bring it to boil. Add wild asparagus and steam it for a few minutes, until the water evaporates. Add salt and pepper to taste. Set aside.
Before you serve it, combine wild asparagus with lettuce. Season to taste; I've drizzled it with balsamic glaze and sprinkled a bit of vegan parmesan over it.
For the salad
Chop fresh tomatoes and spring onions. Season them with salt, olive oil and a bit of basil. Set aside.
For the sauce
Add 1 tbsp olive oil in a pan and turn on the heat. Add onions and carrots. Cook on low heat for a few minutes, until the onion has softened.
Add the spices (ground cumin, chili, coriander, and paprika), stir well until they release the flavors. Add garlic, stir for another minute.
Pour in the tomato sauce, add herbs (oregano, mayoram, thyme). Salt and pepper to taste and bring to a boil.
Pour in the pan whatever you have left: canned corn, beans and chickpeas. Stir well and cook on low heat for about 10 more minutes.
Fill each tortilla with sauce, wild asparagus, and lettuce. Roll it up.
Serve with tomato salad, sprinkle with vegan parmesan.
This recipe goes great with baked potatoes. I've only had a few left, but I normally do a proper amount and serve it with home-made guacamole dip.