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[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
Another great use of tortillas that is simple and very quick to prepare, yet very tasty.
The combination of salsa, tortillas and Mexican cream is a match made by the Mexican gods.
Print Recipe
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings4 people


  • 16 corn tortillas
  • 250 gr vegan feta cheese substitute with any crumble cheese
  • Vegetable oil
  • Cotton thread any colour

For the salsa

  • 4 tomatoes
  • 1 habanero chilli
  • 1 garlic clove
  • ½ white or brown onion
  • ½ cup veggie stock
  • Salt and pepper to taste


  • In a hot pan, reheat the tortillas on both sides until soft, then roll them as tightly as you can, tie each roll with a cotton thread, and reserve.
  • Cut the stem off the habanero chilli and remove the seeds. In the same pan used for the tortillas, char the tomatoes, garlic, onion and the habanero, stirring constantly so that they are evenly blackened.
  • Once charred, blend together with the veggie stock. Heat a little oil and sauté the salsa adding salt and pepper to taste. Cook over low heat for about 10 minutes.
  • Heat enough oil to fry the tortilla rolls. Let them fry for a couple of minutes and turn them. Let them sit in a bowl with a napkin to absorb the excess oil.
  • Remove the thread from the tortillas and serve in a large plate, cover with the salsa, crumble the cheese and add on top
  • ¡Buen provecho!