Vegan Tortilla Wraps with Pumpkin Guacamole

Summary

Ingredients

For the dough:

• 250 g wheat flour, or 220 wheat and 30 corn flour
• 250 ml boiling water
• 0.5 teaspoon ½ salt
• some flour, for shaping

Also: (for the pumpkin guacamole)

• 0.5 ½ pumpkin (se) (butternut or Hokkaido), about the size a grapefruit
• 1 tablespoon oil
• 0.25 ¼ avocado (s), ripe
• 0.5 ½ small onion (s), red
• 0.5 clove ½ (s) garlic or some garlic powder
• 1 tablespoon lemon juice
• salt and pepper
• Cayenne pepper
• Paprika powder, noble sweet
• turmeric

For the filling:

• 1 small Glass chickpeas
• 2 tablespoon parsley, chopped
• 1 small Glass kidney beans
• 1 small Jar corn
• 0.5 clove ½ (s) garlic or some garlic powder
• 0.5 ½ small onion (s), red
• 3 tablespoon tomato sauce
• 2 tablespoon herbs, mixed, frozen (garden herbs or similar)
• 1 tablespoon coconut oil or other vegetable oil
• 1 tablespoon yeast flakes
• 1 tablespoon lemon juice
• salt and pepper
• Cayenne pepper
• Paprika powder, noble sweet
• turmeric

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Instructions

1. Preheat the oven to 180 ° C. Scrape out the seeds and threads from half the pumpkin with a tablespoon. Then add 1 spoonful of oil and distribute it well with your finger, also on the cut edge above. Bake the pumpkin on a wire rack in the oven at 180 ° C top / bottom heat for about 15 minutes until the flesh is soft enough to scratch out. Meanwhile, prepare the other ingredients.
2. Mix flour and salt, add boiling water and roughly stir in with a spoon. At first it appears as if there is not enough liquid - please do not top up anything first! Let the dough cool down a little, then knead thoroughly with your hands. When it is a firm, no longer sticky dough, it is ready (similar to well chilled shortcrust pastry).
3. Divide into 6 parts and form balls. Lightly flour a base, flatten the balls on top, turn over, dust with flour and roll out thinly. Bake in a coated pan without fat (!). When they start to bubble, turn them over. Do not bake too dark. When the pumpkin has been taken out of the oven, you can reheat the tortillas on the wire rack shortly before serving (not too hot!).
4. Rinse the chickpeas and place in the blender jar. Rinse the beans and corn and set aside together. Finely dice the onion, mash the garlic with salt. Halve both and set aside separately. Chop the parsley and add to the chickpeas. Puree vigorously with a hand blender. Season with turmeric, cumin, pepper, salt, paprika, lemon juice.
5. Heat the coconut oil in the pan (medium heat is sufficient). Heat half of the onion cubes and half of the garlic in the fat, then add the beans and corn. Add 2 - 3 tablespoons of the chickpea paste, frozen herbs and the tomato sauce and warm everything through. Mix again and again until it is a creamy mixture. Stir in the yeast flakes. Keep warm.
6. Take the pumpkin out of the oven and let it cool down briefly (now you may want to warm up the tortillas again, if you want!). Remove the pulp from the skin with a tablespoon. Puree with the avocado, the remaining diced onion, salt, pepper, a little cayenne pepper, 1 tablespoon lemon juice, paprika powder, turmeric and the remaining garlic.
7. Brush the tortillas with pumpkin guacamole at the table, spread 1 or 2 tablespoons of bean mixture lengthways in the middle of each tortilla, add chickpea puree to taste, roll up and enjoy.
8. Tips:
9. In addition, crispy fried lupine strips or seitan steaks in strips also taste delicious. Raw peppers also go well with it. What is left of the creams is delicious as a spread or as a dip with raw vegetables.
10. The tortilla cakes are also delicious as an accompaniment to stews, daal, curry or vegetable stir-fries. Also as a starter or snack in between.
11. Variation for children: Spread a thin layer of dark cream on the tortilla, place a banana cut lengthways on top and roll up the tortilla.

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