No-Chicken Tortillas with Baked Potatoes

No-Chicken Tortillas with Baked Potatoes

Enjoy our vegetarian recipe No-Chicken Tortillas with Baked Potatoes by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3650 kJ (872 kcal)
Protein39 g
Fat27 g
Carbohydrates103 g
Fiber26 g

Utensils:

oven, bowl, knife, non-stick frying pan, Spoon, rolling pin, chef's knife, spatula, parchment paper, cutting board, peeler, baking tray, frying pan

Recipe instructions:

1

Finely chop the garlic and cilantro. Put the garlic, cilantro, tomato paste, and tomato sauce in a bowl and mix thoroughly.

  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)
  • 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
    2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
  • 2⁄3 cup Tomato sauce, canned
    2⁄3 cup Tomato sauce, canned
  • 1 tsp Tomato paste
    1 tsp Tomato paste
2

Season the sauce with salt, pepper, and honey.

  • Salt
    Salt
  • Black pepper
    Black pepper
  • ¾ tsp Honey
    ¾ tsp Honey
3

Preheat the oven to 350 °F.

    4

    Line a baking sheet with parchment paper. Peel the potatoes and cut into approx. ¼ in slices. Transfer to one side of a baking tray, drizzle with olive oil and mix well.

    • 5.3 oz Potatoes (w/o skin)
      5.3 oz Potatoes (w/o skin)
    • 1 tsp Olive oil
      1 tsp Olive oil
    5

    Cut the onion and chili into rings. Cut the pepper into thin strips and add into a bowl alongside the chicken substitute.

    • 1 Onion, yellow (~ 2.8 oz)
      1 Onion, yellow (~ 2.8 oz)
    • ½ Chili pepper (~ 0.1 oz)
      ½ Chili pepper (~ 0.1 oz)
    • 1 Bell pepper, yellow (~ 4.9 oz)
      1 Bell pepper, yellow (~ 4.9 oz)
    • 3.5 oz Vegan Chicken Substitute
      3.5 oz Vegan Chicken Substitute
    6

    Add the olive oil, paprika powder, salt, and pepper to the bowl, mix well and spread evenly on the other half of the baking tray. Bake for 20 minutes until the chicken substitute and potatoes are crispy and brown.

    • 1 tsp Olive oil
      1 tsp Olive oil
    • ½ tsp Sweet paprika, ground
      ½ tsp Sweet paprika, ground
    • Salt
      Salt
    • Black pepper
      Black pepper
    7

    In a bowl, mix the flour, salt, olive oil, and water. Knead until you get a smooth dough. On a floured countertop, roll out the dough into fist-sized circles.

    • ¾ cup Whole wheat flour
      ¾ cup Whole wheat flour
    • ¼ tsp Salt
      ¼ tsp Salt
    • 1 tsp Olive oil
      1 tsp Olive oil
    • ¼ cup Water
      ¼ cup Water
    8

    Heat a pan over high heat without using oil and bake several flat cakes at a time. Turn the flat cakes when bubbles form and the bottom starts to brown.

      9

      Spread the cream cheese onto the tortillas, fill with the vegetables and chicken substitute and serve with the tomato salsa and potato slices.

      • 1 ⁠½ Tbsp Cream cheese
        1 ⁠½ Tbsp Cream cheese
      10

      Enjoy your meal!