Vegan tortilla wraps with pumpkin guacamole

Ingredients for 2 servings:

• 250 g wheat flour, or 220 g wheat and 30 g corn flour
• 250 ml water, boiling
• ½ tsp salt
• some flour, for shaping
• ½ pumpkin(s) (butternut or Hokkaido), about grapefruit-sized
• 1 tbsp oil
• ¼ avocado(s), ripe
• ½ small onion(s), red
• ½ garlic clove(s) or some garlic powder
• 1 tbsp lemon juice
• e.g. salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• turmeric
• 1 small jar of chickpeas
• 2 tbsp parsley, chopped
• 1 small jar of kidney beans
• 1 small jar of corn
• ½ garlic clove(s) or some garlic powder
• ½ small onion(s), red
• 3 tbsp tomato sauce
• 2 tbsp mixed herbs, frozen (garden herbs or similar)
• 1 tbsp coconut oil or other vegetable oil
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• e.g. salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• turmeric

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

easier than expected and absolutely delicious

Preheat oven to 180°C. Using a tablespoon, scrape out the seeds and strings from half the pumpkin. Then add 1 tablespoon of oil and spread it evenly with your finger, including the cut edge. 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 scrape out. Meanwhile, prepare the other ingredients. Mix the flour and salt, add the boiling water, and stir in roughly with a spoon. It may seem like there’s not enough liquid at first, but don’t add any more! Let the dough cool slightly, then knead thoroughly with your hands. When it’s firm and no longer sticky, it’s ready (similar to well-chilled shortcrust pastry). Divide into 6 pieces and form balls. Lightly flour a surface, flatten the balls, turn them over, dust with flour, and roll them out thinly. Bake in a non-stick pan without any fat (!). When they start to bubble, turn them over. Do not overcook. Once the squash is out of the oven, you can reheat the tortillas on a wire rack shortly before serving (not too hot!). Rinse the chickpeas and place them in the blender. Rinse the beans and corn and set them aside. Finely dice the onion and crush the garlic with salt. Halve both and set them aside separately. Chop the parsley and add them to the chickpeas. Puree vigorously with a hand blender. Season with turmeric, cumin, pepper, salt, paprika, and lemon juice. Heat the coconut oil in a pan (medium heat is sufficient). Heat half of the diced onion and half of the garlic in the oil, then add the beans and corn. Add 2-3 tablespoons of the chickpea paste, frozen herbs, and tomato sauce and heat everything through thoroughly. Mix continuously until creamy. Stir in the nutritional yeast. Keep warm. Remove the pumpkin from the oven and let it cool briefly (you can warm the tortillas again if you like!). Using a tablespoon, remove the flesh from the skin. Puree with the avocado, the remaining diced onion, salt, pepper, a pinch of cayenne pepper, 1 tablespoon of lemon juice, paprika, turmeric, and the remaining garlic. At the table, spread the pumpkin guacamole on the tortillas, spread 1 or 2 tablespoons of the bean mixture lengthwise down the center of each tortilla, add chickpea puree to taste, roll up, and enjoy. Tips: Crispy fried lupin strips or strips of seitan steak also go well with this dish. Raw bell peppers also go well with it. Leftover cream is delicious as a spread on bread or as a dip for raw vegetables. The tortilla flatbreads are also delicious as a side dish to stews, daal, curries, or stir-fries. They can also be used as an appetizer or as a snack between meals. Variation for children: Spread a thin layer of dark chocolate cream on the tortilla, place a banana cut in half lengthwise on top and roll up the tortilla.