Did someone say ice cream tortillas?! Thanks Foodies of SA for this super Veggie Nice Tortilla Cone recipe topped with our Butternut Balls and Falafels. This creative meal will go down perfectly with the kids, at a party, or with anyone who likes to have a bit of fun with their food!
Method
Preheat the oven to 180°C.
Cut each of the 3 tortillas in half. For each cone use half of a tortilla.
Roll the two cut edges around each other, creating a cone. Fold the excess on the inside and press to bond together. Pierce the edges with a toothpick to firmly hold the cone together while baking.
Brush very lightly with olive oil on the outside of each tortilla cone.
Place the cones upright in a 6-hole muffin tin.
Place the Fry’s Chickpea & Roasted Butternut Balls and Fry’s Chickpea & Quinoa Falafels on a greased baking tray, spread out evenly and brush with oil. Bake in the oven together with the tortilla cones for 15 minutes until golden & crispy.
Remove both trays from the oven & allow to cool.
Scoop the flesh out of the avo & place in a bowl, add 1 tbsp lemon juice, salt & pepper to taste.
Mash well with a fork.
Assemble the tortilla cone, place chopped lettuce inside each cone, essentially lining the inside of the cone.
Add a generous spoonful of smashed avo to the bottom of each cone.
Add a cooked Fry’s ball of your choice to each cone.
Top each cone with a generous spoonful of beetroot hummus.
Garnish with sesame seeds, carrots and fresh herbs, and enjoy!
Recipe in collaboration with Foodies of SA
Ingredients
Directions
Preheat the oven to 180°C.
Cut each of the 3 tortillas in half. For each cone use half of a tortilla.
Roll the two cut edges around each other, creating a cone. Fold the excess on the inside and press to bond together. Pierce the edges with a toothpick to firmly hold the cone together while baking.
Brush very lightly with olive oil on the outside of each tortilla cone.
Place the cones upright in a 6-hole muffin tin.
Place the Fry’s Chickpea & Roasted Butternut Balls and Fry’s Chickpea & Quinoa Falafels on a greased baking tray, spread out evenly and brush with oil. Bake in the oven together with the tortilla cones for 15 minutes until golden & crispy.
Remove both trays from the oven & allow to cool.
Scoop the flesh out of the avo & place in a bowl, add 1 tbsp lemon juice, salt & pepper to taste.
Mash well with a fork.
Assemble the tortilla cone, place chopped lettuce inside each cone, essentially lining the inside of the cone.
Add a generous spoonful of smashed avo to the bottom of each cone.
Add a cooked Fry’s ball of your choice to each cone.
Top each cone with a generous spoonful of beetroot hummus.
Garnish with sesame seeds, carrots and fresh herbs, and enjoy!
Recipe in collaboration with Foodies of SA
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General Enquiries
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+61 2 9336 7788
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Receive our newsletter
Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
Receive our newsletter
Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
How can we help you?
General Enquiries
Telephone
+61 2 9336 7788
Export Enquiries
export@frygroup.co.za