Goat's Cheese and Black Bean Mini Tortillas
with home made picked jalapeno and honey-lime dressed side salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
½ sachet(s)
Mexican-style spices
½ pack
Black beans
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
1 piece
Little gem
½ piece
Avocado
½ piece
Jalapeño
½ piece
Lime
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Goat's Cheese
(Contains: Melk (inclusief lactose) May be present: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Cut off the top of the jalapeño pepper*, then roll the jalapeño pepper in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then chop the jalapeño pepper into thin rings.
- In a bowl, combine the white wine vinegar with the sugar.
- Transfer the jalapeño pepper to the bowl and season to taste with salt, then toss well to combine. Set aside until serving, stirring occasionally.
*Take care, this ingredient is spicy! Use as preferred.
- Crush or mince the garlic. Chop the onion.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes. Lower the heat to medium, add the black beans and it’s liquid and let simmer for 5 - 10, or until serving.
- Add the Mexican-style spice mix* and season with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Cut the bell pepper into strips. Heat a drizzle of sunflower oil in a frying pan or grill pan and fry the bell pepper for 5 - 6 minutes. Season with salt and pepper.
- Chop the little gem. Zest and quarter the lime. Chop the parsley. Halve and pit the avocado, then remove the skin and dice the flesh.
- In a salad bowl, combine the extra virgin olive oil with the honey, lemon zest to taste, the juice of 1 lime wedge per person and half of the parsley. Season with salt and pepper. Add the little gem.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
- Heat the tortillas in the same frying or grilling pan you used for the bell pepper.
- Serve the tortillas on plates and fill with the black bean filling. Top with some of the lettuce, the avocado, the grilled bell pepper and the pickled jalapeño. Crumble on the goat’s cheese.
- Add the rest of the avocado and Romano pepper to the salad bowl and combine with the little gem. Serve as a side salad.
- Garnish with the rest of the parsley.
