Mozzarella Pesto Tortillas with Avocado Relish
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
593
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 10.85 g | (11 %) | ||
| Fat | 51.62 g | (45 %) | ||
| Carbohydrates | 25.17 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.14 g | (10 %) |
more nutritional values
| Vitamin A | 116.59 mg | (14,574 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 0.91 mg | (8 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.65 mg | (14 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 41.78 μg | (14 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 2.24 μg | (5 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 8.63 mg | (9 %) | ||
| Potassium | 273.22 mg | (7 %) | ||
| Calcium | 181.84 mg | (18 %) | ||
| Magnesium | 22.57 mg | (8 %) | ||
| Iron | 0.95 mg | (6 %) | ||
| Iodine | 0.68 μg | (0 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Cholesterol | 14.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 soft Tortillas (Finished product)
- 1 scoop Mozzarella
- vegetable oil
- For the pesto
- 2 bunches Basil (foliage)
- 1 garlic clove
- salt (pepper)
- 150 milliliters olive oil
- 2 Tbsps Pine nuts
- 3 Tbsps Parmesan
- Avocado Relish
- 1 matured Avocado
- 6 Cherry tomatoes
- Basil
- salt (pepper)
Preparation steps
1.
For the pesto: Put all of the pesto ingredients in a blender and puree. Season to taste.
2.
For the tortillas: Spread some of the pesto on 2 of the tortillas. Cover the two tortillas with mozzarella slices and cover with the last 2 tortillas. In hot pan with very little oil cook on both sides until golden brown and the cheese melts.
3.
To serve, cut into corners and serve with the avocado relish.
4.
For the avocado relish: Peel the avocado, remove the pit and cut the flesh into cubes. Rinse the cherry tomatoes, cut out the stems and cut in half. Mix together with the crushed basil leaves and 1-2 tablespoons of the pesto. Season with salt and pepper.
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