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 red onion diced
  • 1/3 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 I used Leerdammer
  • 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.