Veggie Corn Shells

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Veggie Corn Shells
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
523
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie523 kcal(25 %)
Protein23.66 g(24 %)
Fat20.27 g(17 %)
Carbohydrates68.38 g(46 %)
Sugar added0 g(0 %)
Roughage14.8 g(49 %)
Vitamin A247.56 mg(30,945 %)
Vitamin D0 μg(0 %)
Vitamin E3.34 mg(28 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.42 mg(38 %)
Niacin4.78 mg(40 %)
Vitamin B₆0.51 mg(36 %)
Folate254.47 μg(85 %)
Pantothenic acid1.14 mg(19 %)
Biotin9.67 μg(21 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C39 mg(41 %)
Potassium1,205.46 mg(30 %)
Calcium437.39 mg(44 %)
Magnesium140.74 mg(47 %)
Iron4.12 mg(27 %)
Iodine5.68 μg(3 %)
Zinc3.49 mg(44 %)
Saturated fatty acids6.68 g
Cholesterol20.16 mg

Ingredients

for
4
For the avocado crema
1 large, Haas Avocado (pitted and diced)
2 tablespoons Soy yogurt
4 Vine tomatoes (seeded and chopped)
For the tacos
2 cups canned black beans (drained)
1 cup canned Sweet corn (drained)
1 cup vegan cheese (shredded)
2 green Jalapeño (thinly sliced)
1 small Red onion (finely chopped)
1 small Iceberg lettuce (shredded)
1 Lime (cut into wedges)
8 corn Taco shell
salt
freshly ground peppers
How healthy are the main ingredients?
AvocadotomatoLimesalt

Preparation steps

1.
For the crema: Combine most of the avocado with the yoghurt and a couple of tablespoons of hot water in a food processor. Blend until creamy.
2.
Scrape into a bowl and stir through the remaining avocado and half the chopped tomato. Season to taste.
3.
For the tacos: Stir together the beans, sweetcorn, cheese, remaining tomatoes, jalapeños, onion, lettuce, and seasoning in a large mixing bowl.
4.
Squeeze the juice from a couple of lime wedges into the bowl and toss well.
5.
Spoon the filling into the taco shells and serve with the avocado dip on the side.