
Urządzenia i Akcesoria
Black bean enchiladas
Przygotowanie 30 min
Czas całkowity 1 godz. 20 min
8 portions
Składniki
Ranchero sauce
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fresh coriander (approx. 25 g), leaves, stalks and roots, cut into thirds1 bunch
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jalapeño chilli trimmed, deseeded and cut into halves (optional)1
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garlic clove1
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brown onion cut into quarters100 g
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green capsicum cut into quarters100 g
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olive oil2 tsp
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ground cumin1 tsp
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ground coriander½ tsp
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ground cayenne pepper½ tsp
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ground black pepper½ tsp
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salt¼ tsp
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Vegetable stock paste (see Tips)½ tsp
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tomato passata350 g
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water150 g
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lime juice2 tsp
Filling
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olive oil for greasing
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cheddar cheese cut into pieces (approx. 2 cm)60 g
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avocados flesh only2
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lime juice2 tsp
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brown onion cut into quarters100 g
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garlic cloves2
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canned black beans rinsed and drained (approx. 460 g after draining)800 g
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ground cumin¼ tsp
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green capsicum cut into cubes (approx. 5 mm)100 g
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frozen corn kernels200 g
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salt¼ tsp
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tortillas8
Wartości odżywcze na 1 portion
Kalorie
377.8 kcal /
1586.6 kJ
Białko
12.4 g
Tłuszcz
17.6 g
Węglowodany
38.3 g
Błonnik
9.8 g
Tłuszcz nasycony
3.6 g
Sód
835.3 mg