Name: Rolled Tortillas
Yield: Serves 4
Cuisine: Mexician
Ingredients: juice of 1 lime; handful of mint; 1 tsp caster sugar; 1 x 400 g can chopped tomatoes or 2 large tomatoes, skinned and chopped; 8 wheat or corn tortillas; 1 tbsp olive oil; 500 g (18 oz) beetroot, peeled and diced; a little vegetable oil; guacamole, to serve; soured cream, to serve; 1 tsp pasilla black bean salsa, plus more to serve; ½ bunch coriander, chopped; 500 g (18 oz) sweet potatoes, cut into largish dice; 200 g (7 oz) feta cheese, cut into cubes; juice of 1 lemon; 2–3 garlic cloves, finely chopped; salt and black pepper; 1 large onion, finely chopped; 1 corn cob; good pinch of ground coriander; bunch of spring onions, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This is our take on Mexican food, as we long ago discovered that you can’t get decent Mexican food in London. Some of the ingredients don’t seem very Mexican though, as in the Leap of invention it became more about using the presentation to combine unusual flavours. Don’t cut the sweet potatoes too small or they will disintegrate as they cook.