Tortillas with Bean Puree and Fresh Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 354.9 μg | (592 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 2,119 mg | (53 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 3 medium ripe Tomatoes (for tortillas)
- 5 Tomatoes
- 1 big red onion
- 1 Tbsp cilantro (finely chopped)
- 2 Tbsps Corn oil
- 2 maturity Avocados
- 5 Lettuce
- 5 Tbsps Cheddar cheese (grated)
- peppers (coarsely ground)
- 150 grams Sour cream
- For the bean puree
- 1 can Kidney beans
- 1 onion (finely chopped)
- 150 milliliters vegetable stock
- 1 tsp Cumin
- salt
- peppers (freshly ground)
- vegetable oil
Preparation steps
For bean puree, sauté onion in 2 tablespoons oil until translucent. Drain and rinse beans, reserving liquid from can. Combine onions, beans, 100 ml (approximately 1/2 cup) liquid from can and vegetable stock. Puree. Season with cumin, salt and pepper.
Rinse tomatoes, cut in half and remove seeds and cut into small cubes. Peel onion and chop finely. Mix tomatoes, cilantro, onions, salt and oil. Let stand for about 5 minutes and stir in cheese. Rinse lettuce leaves, spin dry and cut into thin strips. Peel avocados, cut in half, remove pit and cut lengthwise into slices.
Toast each tortilla in a large pan in 1 tablespoon oil until golden brown on both sides. Arrange on plates and spread with bean puree. Top each with lettuce leaves, salsa, 2 avocado slices and 1-2 teaspoons sour cream. Season with pepper to taste and serve.
