Tortilla filled with Mexican bean mixture, cheddar cheese, sour cream
Weight of one portion
300 g
Weight of one portion (g) +-10 %Allergens
1a, 1c, 1d, 7
Materials
| Sterilized chickpeas | 100 g |
| Garlic | 3 g |
| Sterilized red beans | 20 g |
| Ground cumin | 0,1 g |
| Frozen corn kernels | 20 g |
| Dried oregano | 1 g |
| Chili peppers | 2 g |
| Ground sweet paprika | 3 g |
| Flat-leaf parsley | 2 g |
| Chopped tomatoes | 30 g |
| Tomato paste | 10 g |
| Salt | 2 g |
| Grated cheddar cheese | 30 g |
| Yellow onion | 10 g |
| Granulated sugar | 2 g |
| Oil | 15 ml |
| Tortilla | 1 ks |
| Sour cream | 30 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3303 kJ | 39,37 g | 80,57 g | 28,23 g |
Description
Heat a little oil in a pan. Add the finely chopped onion and fry until translucent. Add the crushed garlic and finely chopped chili pepper. Fry briefly to release the aroma. Stir in the sweet paprika, cumin, and oregano—let them release their aroma in the oil for a few seconds. Add the rinsed beans, chickpeas, and corn to the pan. Stir. Add the tomato paste and sauté briefly. Then add the chopped tomatoes. Season with salt and add a pinch of sugar to soften the flavor. Let it simmer for about 8-10 minutes to allow the flavors to blend. If the mixture is too thick, add a little water. Finally, stir in the chopped parsley and season with salt or chili to taste. Preparation of tortillas: Lightly steam the tortillas to soften them. Place the hot bean and chickpea mixture in the middle of the tortilla. Sprinkle with grated cheddar cheese. Add a tablespoon of sour cream. Fold the bottom edge inwards, then the sides, and roll up like a wrap.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof