Vegan mince tortillas

Instructions

1. Add oil to a hot pan over medium heat. Add mince and garlic and fry for 3 minutes or until the mince begins to colour.
2. Add tomato, roasted peppers and coriander stalks and stir through. Season with salt and pepper.
3. Use the brie as a guide to make radiating cuts in the tortillas to make it easier to fold them around the filling: Place the brie on the stacked tortillas. Make 4-6 cuts, spaced around the tortillas, with each cut running from the edge of the brie to the edge of the tortillas. Remove the brie.
4. Place a tortilla on your work surface and place 2 teaspoons chilli paste (or to taste) in the centre of the tortilla. Place one disc of the cheese on top of the chilli paste and top with a generous spoonful of the tortilla mince. Repeat with remaining ingredients.
5. Fold the tortilla up over the filling, then top with another tortilla. Use both hands, and invert, so the parcel sits on the second tortilla, on the work surface. Fold that tortilla up to finish forming the parcel and and then invert, so the tortilla parcel is sitting on your work surface with flat surface facing up. Heat a pan on medium heat with a tablespoon of olive oil. Gently place the tortilla in the hot pan, seam side down. Cook for 3-5 minutes on each side or until the tortilla is golden brown.
6. Repeat with remaining tortilla ingredients.
7. Meanwhile, add lime juice, salt, pepper and coriander leaves to the mashed avocado. Stir to combine and set aside.
8. Slice the tortillas in half and serve with guacamole and coconut Greek yogurt.

• Simon used plant-based mince from
  The Kynd Butcher
  .
• The coriander can be omitted if desired.