Vegetable tortillas {vegan}

Après le gâteau aux mille et un ingrédients qu’est le carrot cake, je vous propose aujourd’hui une recette bien plus simple et sans prise de tête. Oui parce que leur histoire de batch cooking c’est bien sympa (comme le morning miracle), mais tout le monde n’a pas le temps/l’envie/le courage de cuisiner pendant 2-3 heures chaque week-end pour la semaine à venir ! Même si je dois bien l’avouer pour l’avoir tésté moi-même c’est pratique de ne penser à rien les soirs de semaine venus ! Brief, je sais pas vous mais ici les soirs en semaine sont utra speed, chacun est affairé à sa tâche (long live the beginning of the autonomy of the greatest), but I must say that spending more than 20 minutes in preparing a meal is mission impossible (or maybe it’s the homework that’s skipped !). Add to that cooking small dishes that please everyone, I quickly pulled out my hair, I'm lucky I have quite a bit left even after 3 pregnancies ! Okay, I’ll stop my monologue there. (yes I feel a little alone behind my computer !) and I present to you these vegetable tortillas. It's just the super simple and tasty dish that will make you look like a super mom/super dad/super friend/super super, in short. (optional cape)!

Roasted vegetables, raw vegetables, there is something for everyone

everyone does it their own way and everyone is happy ! So yes I know it's not really corn cob season anymore, canned corn will do the job perfectly and what’s more, you skip the step of cooking and removing the kernels (life is not beautiful ?). I used organic industrial tortillas which I really like but for those who have more time on their hands (and a little courage), you can also make your tortillas maison !

Vegetable tortillas {vegan}

POUR 6 TORTILLAS

500 g oyster mushrooms
2 corn cobs
2 Sweet potatoes
1 purple radish (or black)
1 salad (here the Dutch)
olive oil
2 tablespoons of tamari
1 tablespoon smoked paprika
1 teaspoon of garlic powder
1 good pinch of Espelette pepper
you sell
2 limes
6 tortillas
Tabasco to taste.

Cook the corn cobs in boiling salted water for 5 minutes, drain and reserve.
Mix together the tamari, garlic, paprika and a drizzle of olive oil.
Preheat the oven to 200°.
Cut the oyster mushrooms into strips then mix them with the tamari sauce and spread on a baking tray.
Peel and cut the sweet potatoes into fries, Place them on a baking tray and drizzle with olive oil., salt and add the Espelette pepper.
Bake the oyster mushrooms 15 minutes and sweet potatoes 20-25 minutes, stirring regularly.
During this time, wash, drain and reserve the salad.
Cut the radish using a mandolin into thin slices.
Cut the corn sideways to remove the kernels.
Heat the tortillas for a few minutes in a pan.
Garnish the tortillas with raw and cooked vegetables and finish by adding a little Tabasco to taste.