Delicious jicama “tortillas” for tacos and enchiladas that are low in carbohydrates. These are vegan, Keto, and grain-free. You can simmer them if you prefer a softer texture or eat them raw for a crunchy feel.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 8 ounces frozen puff pastry, thawed
- 6 tablespoons goat cheese
- 3 tablespoons mashed avocado
- 3 tablespoons jam
- 1 sun-dried tomato, cut into 3 pieces
- 2 tablespoons toasted pine nuts
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries.
- Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.
- Gluten-free puff pastry can be used in place of regular puff pastry.
- Use any combos you like here. Go savory or go sweet or heck, go both. The idea is a fatty or soft cheese like gorgonzola or brie, a hard cheese won’t melt properly. I use cranberry, fig, or any jam. I’ve also had much success with jalapeno jam and chutneys!
- I dip a shot glass in cornstarch and use that to press the puff pastry squares into the muffin cups before filling.
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 283 mg |
| Sugars | 11 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing Idea!! I didn’t use the ingredients, but my family loved the mini pie aesthetic.