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Malagueta Peppered Brazilian Tortillas


A vibrant and flavorful blend of traditional Brazilian ingredients, this dish combines the creaminess of cashew cream with the spiciness of malagueta peppers, all wrapped in a crispy cassava flour tortilla.

Cuisine: Vegan Brazilian
Servings: 4-6 


For the filling:

  • 1 cup canned black beans
  • 1/2 cup roasted malagueta peppers, chopped
  • 1/4 cup cashew cream (see notes)
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • Salt and pepper to taste
Note: Malagueta peppers can be found in some specialty stores or online. If unavailable, substitute with jalapeño or Serrano peppers.

For the cassava flour tortilla:

  • 2 cups cassava flour
  • 1/2 cup water
  • 1/4 teaspoon salt

For the cashew cream:

  •  1 cup of cashews


  1. Soak 1 cup of cashews in water for at least 4 hours.
  2. Drain and blend with 1/2 cup fresh water until smooth.
  3. Preheat your oven to 375°F (190°C).
  4. In a mixing bowl, combine the black beans, malagueta peppers, cashew cream, garlic, lime juice, salt, and pepper.
  5. For the cassava flour tortilla, combine the cassava flour, water, and salt in a separate mixing bowl. Mix until a dough forms.
  6. Shape the dough into small tortillas and place on a baking sheet lined with parchment paper.
  7. Bake the tortillas for 10-12 minutes or until crispy and golden brown.

Suggested Drinks

Vinho Verde: A crisp and refreshing white wine from Portugal that pairs well with the bold flavors of the dish. 

Torrontés: A sweet and fruity white wine from Brazil that complements the tropical flavors in the dish.

Non-alcoholic drinks:

Tropical Sunrise: A refreshing blend of pineapple juice, orange juice, and a splash of grenadine syrup.

Caju Cooler: A cool and creamy drink made with cashew milk, lime juice, and a touch of honey.