Informations supplémentaires
30 min.
|
609 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the shallot. Cut the tomato into small cubes. Cut the lime into wedges. Cut the tortillas into triangles. Thinly slice the jalapeño pepper (watch your hands, it stings!) Drain and rinse the beans.
2. Cook the tortillas
Place the tortillas on a baking sheet lined with baking paper. It's okay if the tortillas overlap. Add a light drizzle of oil and a pinch of the spices on the tortillas. Bake in the oven for 4-6 minutes until colored.
3. Pickle the shallot
Put the shallot in a bowl. Add 1/3 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate. In another bowl, mix the guacamole with a bit of lime juice.
4. Cook the beans
Heat a drizzle of oil in a skillet over medium-high heat. Cook the beans with the remaining spices to taste, salt and pepper for about 3-4 minutes to heat through.
5. Garnish the tortillas
After the tortillas are cooked, remove the pan from the oven. Garnish with the beans and cheese. Return to the oven for 3-5 minutes until the cheese is melted.
6. Plate your dish
Serve the tortillas and garnish with the tomatoes, shallot, guacamole, cilantro leaves, lime juice and jalapeño to taste. Add salt and pepper to taste. Bon appétit!
10unitCorn Tortilla(s)
120gMozzarella Flavor Vegan Grated Cheese
1unitTomato(es)
114gGuacamole
1unitShallot
1unitCilantro
1unitLime
1unitJalapeño(s)
298.5gBlack Beans
6gTex-Mex Mix
What you need
sheet pan, pot, pan, bowls, strainer
609 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
32g
49%
cholesterol
53mg
18%
fiber
19g
76%
protein
26g
saturated
12g
60%
sodium
607mg
25%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg