TACO-CHILI TORTILLAS

Soak 1 cup of cashews for at least 3 hours or overnight.

In a blender, blend your first batch of the tortilla cashew dip ingredients until smooth and creamy. Then add in the Cilantro-Lime ingredients, blend with the creamy cashew sauce and set aside. Then blend your second batch of the tortilla cashew dip ingredi-ents until smooth and creamy and then add in the ‘Smoky-Chipotle’ ingredients, blend and set aside.

Cook the VG Gourmet Taco & Chili Crumble Pack according to the directions and set aside.

Drizzle oil into a pan on low-medium heat. Take a single tortilla, place flat on a cutting board. From the centre point of the tortilla slice a straight line to the edge at the bottom of the tortilla. With any of the ‘Mix and Match’ tortilla ingredients place them on your tortilla in four sections. Make sure to not put too much filling, these layers will be folded and set in a pan to cook. Once the tortil-las are filled with your favourite toppings; start with the bottom left section, fold up, then over to the right and down to create a triangle shape. Carefully, pick up the tortilla and place the triangle tortilla into a pan, on low-medium heat coated with some extra virgin olive-oil or avocado oil. Slow and steady, is best for these tortillas, you want everything to cook evenly, especially the cheese! Let it cook on one side for 5 minutes and using a spatula, check to see if has started to turn brown. If so, carefully flip and cook the other side for the same amount of time. At this point keep flipping evenly until desired crispi-ness.

Let the tortillas cool so you can enjoy eating it with your hands! Dip into the Creamy Cilantro-Lime or Smoky-Chipotle dips and enjoy!