Mango and Brie Tortillas with Guacamole
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ripe Mango
- 3 Tbsps Mango juice
- 5 sprigs parsley
- For the guacamole
- 2 ripe Tomatoes
- 1 Red chili pepper
- 1 ripe Avocado
- 150 grams cream cheese
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 4 Tortillas
- 250 grams Brie
Preparation steps
1.
Peel mango, cut fruit away from pit and puree with mango juice. Rinse parsley, shake dry, strip leaves from stems and coarsely chop. For the guacamole: Rinse, core and cut an "x" on the bottom of each tomato. Blanch tomatoes briefly in boiling water, rinse with cold water, peel, and remove seeds. Cut tomatoes into small cubes. Rinse and halve chile lengthwise, remove seeds and ribs, and finely dice.
2.
Halve avocado, remove pit, and scoop out flesh. Puree avocado with cream cheese and lemon juice, season with salt and pepper, and stir in tomato and diced chile. Warm tortillas in a grill pan, spread with mango puree, layer with diced Brie and parsley, season with salt and pepper, and fold in half. Cut in half and serve with guacamole on plates.
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