Beef Tortillas with Avocado and Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,790 cal. | (85 %) | ||
| Protein | 243.25 g | (248 %) | ||
| Fat | 74.57 g | (64 %) | ||
| Carbohydrates | 42.07 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.36 g | (25 %) |
| Vitamin A | 113.67 mg | (14,209 %) | ||
| Vitamin D | 0.81 μg | (4 %) | ||
| Vitamin E | 3.34 mg | (28 %) | ||
| Vitamin B₁ | 0.82 mg | (82 %) | ||
| Vitamin B₂ | 1.74 mg | (158 %) | ||
| Niacin | 95.71 mg | (798 %) | ||
| Vitamin B₆ | 5.01 mg | (358 %) | ||
| Folate | 183.17 μg | (61 %) | ||
| Pantothenic acid | 0.78 mg | (13 %) | ||
| Biotin | 8.35 μg | (19 %) | ||
| Vitamin B₁₂ | 27.08 μg | (903 %) | ||
| Vitamin C | 24.67 mg | (26 %) | ||
| Potassium | 3,760.33 mg | (94 %) | ||
| Calcium | 167.01 mg | (17 %) | ||
| Magnesium | 263.36 mg | (88 %) | ||
| Iron | 24.93 mg | (166 %) | ||
| Iodine | 2.18 μg | (1 %) | ||
| Zinc | 58.24 mg | (728 %) | ||
| Saturated fatty acids | 19.88 g | |||
| Cholesterol | 709.28 mg |
Ingredients
- Ingredients
- 150 grams canned Kidney beans
- 200 grams Cherry tomatoes
- 1 handful cilantro
- 2 Red onions
- 1 Red Pepperoncini
- 250 grams puréed Tomatoes
- 4 Tbsps vegetable oil
- salt
- peppers
- ground Cumin
- 1 Avocado
- 4 Sirloin steak about 100 g (approximately 3.5 ounces) each
- 4 Whole-wheat tortillas
Preparation steps
Rinse the kidney beans in a colander and drain. Rinse and halve the cherry tomatoes. Rinse the cilantro, pat dry, remove the leaves and coarsely chop. Peel and halve the onions. Dice one and cut one into thin slices. Rinse the peperoncini and chop finely. Stir in the tomatoes.
Heat 2 tablespoons of vegetable oil in a large saucepan and sauté the diced onions until softened. Stir in the tomato puree and bring to a boil. Season with salt, pepper and cumin. Remove from heat and stir in about half of the chopped cilantro.
Cut the avocado in half, remove the pit and dice. Heat the remaining oil in a large skillet and sear the steaks for about 2-3 minutes per side. Season with salt and pepper and cut into strips.
Heat the tortillas in a dry skillet, place on a plate and spoon some of the tomato sauce over the surface. Top with the steak strips, cherry tomatoes, sliced onions, beans and diced avocado. Garnish with the remaining cilantro and serve.
