Vegan Sweet potato tortillas w/ fresh slaw
all things sweet potato
Sweet potato is good on its own but combined with cassava flour and a fresh slaw this recipe takes a new level. It’s crispy, salty and just simply delicious, not to mention only 4 ingredients to make the tortilla.
Difficulty: 2
Serves: 5
Storage: Fridge 1 week ( uncooked)
INGREDIENTS
3/4 cup mashed sweet potato
salt
olive oil
1 cup Casava flour
method
Boil the sweet potato until soft enough to mash
Add sweet potato and the flour to a bowl and mix well with hands to combine like dough.
Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (if not rolling pin I have used a glass jar).
Roll until around 0.5 cm thick or 1cm depending on how doughy you like your tortillas.
Place the tortillas in a hot pan over medium-high heat and cook for 1-2 minutes on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest.
Serve with a fresh close slaw and tofu. Add some avocado and you are good to go.
Tips:
I use the slaw from Woolworths (kale slaw mix) it’s easy and is packed with at least 5 veggies to bulk up these tortillas.