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- Pour and rinse the beans.
- Divide 18 tomatoes in half.
- Brown the minced meat, add 18 tomatoes and the beans and season with the South American spices.
- Simmer for 40 min and finish with the chopped coriander. Let this cool until lukewarm.
- Make the guacamole. Crush the avocado and mix with the juice of the lime and olive oil.
- Fill the wrap. Take a tortilla sheet and cover part of it with the endive leaves, guacamole, bean mixture and sour cream. Roll the sheet closed and heat in a toaster for 40 seconds. Cut the remaining tapas tomatoes in the middle, mix with olive oil, pepper and salt.
- Cut the tortilla into four, arrange two sections on a plate and top with the tapas tomatoes and a few tufts of cilantro.
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Ingredients
for
4
persons
person
2 Tortilla sheets
4 large endive leaves
1 can of red beans
150 g mixed minced meat
South American spices (cumin, chili, paprika,...)
Coriander
30 tapas tomatoes
1 avocado
1 tbsp olive oil
150 g sour cream
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60
minus
- Pour and rinse the beans.
- Divide 18 tomatoes in half.
- Brown the minced meat, add 18 tomatoes and the beans and season with the South American spices.
- Simmer for 40 min and finish with the chopped coriander. Let this cool until lukewarm.
- Make the guacamole. Crush the avocado and mix with the juice of the lime and olive oil.
- Fill the wrap. Take a tortilla sheet and cover part of it with the endive leaves, guacamole, bean mixture and sour cream. Roll the sheet closed and heat in a toaster for 40 seconds. Cut the remaining tapas tomatoes in the middle, mix with olive oil, pepper and salt.
- Cut the tortilla into four, arrange two sections on a plate and top with the tapas tomatoes and a few tufts of cilantro.
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Watch the video
- Pour and rinse the beans.
- Divide 18 tomatoes in half.
- Brown the minced meat, add 18 tomatoes and the beans and season with the South American spices.
- Simmer for 40 min and finish with the chopped coriander. Let this cool until lukewarm.
- Make the guacamole. Crush the avocado and mix with the juice of the lime and olive oil.
- Fill the wrap. Take a tortilla sheet and cover part of it with the endive leaves, guacamole, bean mixture and sour cream. Roll the sheet closed and heat in a toaster for 40 seconds. Cut the remaining tapas tomatoes in the middle, mix with olive oil, pepper and salt.
- Cut the tortilla into four, arrange two sections on a plate and top with the tapas tomatoes and a few tufts of cilantro.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.