Filter
Reset
Sort ByRelevance
MariannaGR
Beef tacos with bean stew
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Allow the beef wok dots to thaw. Let the kidney beans drain in a colander and rinse under cold running water. Slice the stalks of the coriander.
-
Bring the beans and cilantro stalks together with the peeled tomatoes and burrito seasoning mix in a pan with a thick bottom to the boil. Leave to simmer for 10 minutes with the lid on the pan. Change regularly. Add the Mexico blend for the last 5 minutes. Season with pepper and salt.
-
Meanwhile sprinkle the beef wok tips with pepper and salt. Heat the olive oil in a frying pan and brown in 4 minutes. Leave on a plate under aluminum foil for 5 minutes.
-
Prepare the mini tortillas for the tacos according to the instructions on the packaging. Cut the beef wok tips into slices. Chop the rest of the coriander roughly.
-
Put some of the bean stew on each taco, put a few slices of meat on top and garnish with the crème fraîche and coriander.
-
40 minLuncholive oil, onion, winter carrot, celery, garlic, vegetable stock of tablet, Red lentils, meat tomato, romatomat, laurel leaf, dried thyme, Spinach,Italian tomato lentil soup -
30 minMain dishSpaghetti, garlic, zucchini, eggplant, Red pepper, fresh thyme, traditional olive oil, Tabasco, goat cheese natural 45,spicy spaghetti with vegetables and goat cheese -
30 minMain disholive oil, onion, fresh spinach, feta, raw ham, fresh sage, Spaghetti, Pesto,crispy ham rolls with spinach filling -
15 minMain dishpangasius fillet, lemon, butter, onions, creme fraiche, capers, fresh parsley,fish with capers and crème fraîche
Nutrition
598Calories
Fat32% DV21g
Protein68% DV34g
Carbs20% DV59g
Loved it