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Tortilla with Beans, Avocado, Salsa and Sour Cream
Briefly pass the tortillas through some lightly beaten egg before heating in a dry Teflon pan. This method creates tortillas that are indistinguishable from fresh ones.
Ingredients
Beans Preparation
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White Beans, canned 3000.0 g
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Kidney Beans, canned 3000.0 g
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Basil 2.0 g
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Knorr Chicken Powder 1kg
Avocado Preparation
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Avocado 3.0 pc
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Ginger Vinaigrette 250.0 ml
Salsa Preparation
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Red Onion 1.0 pc
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Green Chilli Pepper 1.0 pc
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Coriander 10.0 pc
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Lime 1.0 pc
Tortilla Preparation
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Tortillas 10.0 pc
Presentation
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Sour cream 150.0 g
Preparation
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Beans Preparation
- Rinse the beans and heat Knorr Pronto Tomato.
- Add the beans and some basil and season with Knorr Chicken Powder.
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Avocado Preparation
- Clean the avocados and cut them into pieces.
- Prepare them with some vinaigrette.
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Salsa Preparation
- Clean the red onions and cut finely.
- Cut the chilli pepper into small rings.
- Pick the coriander and keep a few sprigs for garnishing.
- Cut the rest of the coriander and mix it with the chopped onion, Knorr Pronto Tomato, chilli pepper and the rest of the vinaigrette to make the salsa.
- Season with lime juice.
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Tortilla Preparation
Heat the tortillas briefly on both sides in a hot dry saucepan. -
Presentation
- Place the tortillas on the plates and spread the beans, avocado and salsa on top.
- Serve with sour cream and garnish with some coriander.
