2 large zucchinis (grated)
¼ cup almond meal
½ tsp cumin
¼ cup grated parmesan
1 cup button mushrooms (chopped)
1 bunch silverbeet (finely chopped)
2 garlic cloves (crushed)
¾ can black beans
4 handful fresh coriander
½ red onion
1 tbsp olive oil
½ green chilli or jalapeno
½ avocado mashed
Preheat oven to 220C. Squeeze as much moisture out of the zucchini as you can with paper towel. Mix together all the tortilla wrap ingredients in a bowl.
Place a sheet of baking paper on a baking tray (you may need two trays). Place ½ cup zucchini mix on tray and press firmly until it forms a thin circle of about 5in circumference.
Continue doing this to form 4-6 tortillas. Place in oven and bake for 25 minutes or until brown and crispy on edges.
While tortillas are cooking make filling ingredients.
Peel tortillas carefully away from baking sheet and top with filling ingredients.
Heat olive oil in pan, add garlic and mushrooms. Stir and cook for 5 min. Add silverbeet and continue cooking until all ingredients are soft. Blend black beans, coriander, ½ green chilli and onion till smooth. Heat in a saucepan for 5-10 min.
Layer all ingredients on each tortilla and top with a crumble of feta if desired.