There are some days when I’m super organised, and know exactly what we’re having for dinner.

And other days, it’s more of a “quick, what’s in the pantry and fridge?” situation. This recipe fits into that category - because if you have a few staples on hand, you can adapt it with whichever beans or vegetables you have available. I generally keep canned beans in the pantry, and an assortment of frozen, home-cooked beans in the freezer. So I happened to have some cooked black beans ready to go. But if you don’t have black beans to hand, you could use black lentils (cooked in a simmering saucepan for around 20 minutes, with just enough water to cover them) or a can of cannelini beans. Cauliflower is a family favourite in these sorts of dishes, as it caramelises so well when sauteed - but you could substitute any greens in your fridge.

It’s a relatively quick meal to make - around 30 - 40 minutes depending on your oven. And it’s downright delicious!

The three different fillings are well worth the effort, because they contrast in texture and taste. The potatoes are crispy, the cauliflower and black bean combo is tangy, and the peanut slaw is creamy. All together, they form a flavour explosion inside the tortilla - and are an easy way to up the veggie quota whilst celebrating the versatality of each of the key veggies: cabbage, potato and cauliflower.

Tortillas with Crispy Parsley Potatoes, Black Bean & Cauliflower and Peanut Slaw.

CRISPY PARSLEY POTATOES

6 medium potatoes, scrubbed

1 tablespoon extra virgin olive oil

½ teaspoon sweet paprika

½ teaspoon smoked paprika

1 clove garlic, finely chopped

DRESSING 

½ bunch finely chopped fresh parsley

3 spring onions, finely sliced

1 tablespoon extra virgin olive oil

2 tablespoons brown rice vinegar

• Preheat a fan-forced oven to 200 degrees C.

• Dice potatoes into small chunks.

• Place on roasting tray. Drizzle with 1 tablespoon olive oil, scatter spices and garlic over.

• Roast in hot oven for about 30 minutes - or until golden brown.

• Combine dressing ingredients in a large bowl.

• Tip hot potatoes into dressing mixture, toss to combine and set aside whilst making the other fillings.
  

BLACK BEAN & CAULIFLOWER 

½ head cauliflower, finely sliced & chopped

1 tablespoon extra virgin olive oil

1 Spanish red onion, finely sliced

1 clove garlic, finely chopped

450 gm can (or 1 cup cooked) black beans 

1 tablespoon vegan Worcestershire sauce

1 tablespoon water

1 teaspoon roasted sesame oil

• Heat a large skillet over high heat

• Drizzle olive oil in skillet and sauté cauliflower till slightly golden.

• Add onion and garlic to pan. Turn heat down to medium. Sauté until onion is cooked. Add a splash of water if it starts to stick.

• Drain and rinse black beans and add to pan with Worcesershire sauce and water.

• Put lid on and cook over low heat until cauliflower is cooked through.

• Add sesame oil and turn off heat.

PEANUT SLAW 

½ green cabbage 

3 tablespoons peanut butter 

3 tablespoons hot water 

1 tablespoon sweet chilli sauce 

1 tablespoon dark soya sauce 

1 tablespoon brown rice vinegar

• Slice cabbage finely, then chop into small pieces.

• Combine all dressing ingredients in a small bowl or jar. Stir to mix, then pour over cabbage and toss to combine.

TO SERVE  

Tortillas 

Fresh lime wedges

Cherry tomatoes

• Warm the tortillas in dry frypan or under a hot grill.

• Fill each tortilla with a scoop of peanut slaw, crispy potatoes and black bean/cauliflower mixture.

• Roll up and serve with fresh lime wedges and cherry tomatoes.

(serves 4)