Mexicaanse ovenschotel met kidneybonen en cheddar

Mexicaanse ovenschotel met kidneybonen en cheddar

Mexicaanse ovenschotel met kidneybonen en cheddar

Van pittige peper tot zoete bataat, zilte kaas en frisse balsamico-azijn; dit gerecht heeft veel smaken! Je bedekt de schotel met taco- schelpen en cheddar. Zet het nog even in de oven voor een heerlijk krokante bovenlaag! Nu lekker snel met voorgesneden groente voor het gemak!

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

½ unit

Ui

1 unit

Knoflookteen

¼ unit

Groene peper

2 unit

Tomaat

250 unit

Groentemix met bataat

1 teaspoon

Gemalen komijnzaad

⅓ can

Tomatenpuree

½ unit

Kidneybonen

2 unit

Tacoschelpen

40 g

Geraspte cheddar

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Zonnebloemolie

1 teaspoon

Zwarte balsamicoazijn

to taste

Peper en zout

Nutrition Values

/ per serving

Energy (kJ)0 kJ

Calories635 kcal

Fat23 g

Saturated Fat10 g

Carbohydrate71 g

Sugar0 g

Dietary Fiber21 g

Protein25 g

Salt0 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Stove

•Casserole with Lid

•Wok with Lid

Cooking Steps

Snipper de ui

1

Verwarm de oven voor op 200 graden. Snipper de ui en snijd of pers de knoflook fijn. Verwijder de zaadlijsten van de groene peper en snijd fijn. Snijd de tomaat klein.

2

Verhit de zonnebloemolie in een wok of hapjespan met deksel en fruit de ui, knoflook en helft van de groene peper 2 minuten op laag vuur. Voeg in de laatste 30 seconden het komijnzaad toe.

bak de groenten

3

Voeg vervolgens de groentemix met bataat, tomaat en tomatenpuree toe en bak al roerende 1 minuut op middelhoog vuur.

4

Voeg de kidneybonen met vocht en de zwarte balsamicoazijn toe aan de wok of hapjespan en Breng op smaak met peper en zout.

Verkruimel de tacoschelpen erover en bestrooi met de cheddar

5

Doe het groentemengsel in de ovenschaal. Verkruimel de tacoschelpen erover en bestrooi met de cheddar. Bak 7 - 8 minuten in de oven, tot de kaas gesmolten is en de taco’s knapperig zijn.

Garneer naar smaak met de groene peper

6

Verdeel het gerecht over de diepe borden en garneer naar smaak met de overige groene peper.

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