Hot and cheesy veggie mince tortilla pocket

Fancy a hot, ‘meaty’ tortilla pocket that’s oozing with cheese and packed with flavour? This veggie mince tortilla pocket is just the ticket.

This is a fun, fresh take on a sandwich and makes a wonderful lunch or snack during the day.

Here’s how to make these hot and cheesy veggie mince tortilla pockets.

Ingredients

For the melts:

• 1 tsp light olive oil
• 1 tsp garlic puree
• 1/3 of a red onion diced
• 1/3 red pepper diced
• Handful of frozen vegetarian mince
• Pinch of mixed herbs
• Salt and pepper to taste
• 1 salad tomato diced
• 1 tsp balsamic vinegar
• 4 slices of swiss cheese
• 2 large flour tortilla

For the dip:

• 1 avocado
• 3 tbsp sour cream
• squeeze of lemon juice
• 1 tsp chilli powder or more if you like it hot
• Salt and pepper to taste

Instructions

1. Warm the oil in a large pan over a medium heat, then add the garlic, onion and peppers. Fry for a couple of minutes.
2. Add the mince and herbs and fry for a few more minutes until everything is just beginning to brown. Take off the heat and season to taste.
3. Lay the tortillas out flat and divide the mince mix evenly between the two, piling in the centres.
4. Top with the chopped tomato and drizzle with the balsamic, then add the cheese.
5. Take one edge of a tortilla and fold into the middle, then rotate and fold again, continuing until you’ve formed a closed hexagon. Repeat for the other tortilla.
6. Heat your sandwich press then lay the tortillas inside and close the lid. It’ll take a few minutes, depending on your grill, for them to cook and form nice golden lines along the surface.
7. Serve hot.
8. I made up a quick dip by whipping avocado with lemon juice, chilli powder and sour cream, then seasoning to taste.

Enjoy!

What did you think of these tortilla pockets?

Here’s that tortilla pocket recipe again in a printable format.

Print Recipe

5 from 1 vote

Hot and cheesy veggie mince tortilla pocket

A hot, vegetarian mince tortilla pocket that’s oozing with cheese and packed with flavour, served with a cool avocado chilli dip.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Burgers and sandwiches

Keyword: sandwich, sandwiches, tortillas, vegetarian

Servings: 2

Author: Emily Leary

Ingredients

For the melts:

• 1 tsp light olive oil
• 1 tsp garlic puree
• 1/3 (0.33 ) red onion diced
• 1/3 (0.33 ) red pepper diced
• 1 Handful frozen vegetarian mince
• Pinch mixed herbs
• Salt and pepper to taste
• 1 salad tomato diced
• 1 tsp balsamic vinegar
• 4 slices of swiss cheese
• 2 large flour tortilla

For the dip:

• 1 avocado
• 3 tbsp sour cream
• squeeze lemon juice
• 1 tsp chilli powder or more if you like it hot
• Salt and pepper to taste

Instructions

• Warm the oil in a large pan over a medium heat, then add the garlic, onion and peppers. Fry for a couple of minutes.
• Add the mince and herbs and fry for a few more minutes until everything is just beginning to brown. Take off the heat and season to taste.
• Lay the tortillas out flat and divide the mince mix evenly between the two, piling in the centres.
• Top with the chopped tomato and drizzle with the balsamic, then add the cheese.
• Take one edge of a tortilla and fold into the middle, then rotate and fold again, continuing until you’ve formed a closed hexagon. Repeat for the other tortilla.
• Heat you sandwich press then lay the tortillas inside and close the lid. It’ll take a few minutes, depending on your grill, for them to cook and form nice golden lines along the surface.
• Serve hot.
• I made up a quick dip by whipping avocado with lemon juice, chilli powder and sour cream, then seasoning to taste.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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