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.
-
20 minMain dishchorizo (sausage), head of iceberg lettuce, paprika green / red / yellow, onion, meat tomato, traditional olive oil, Wrap Spanish mix with dipping sauce, Wrap tomato wraps,spanish wraps -
25 minMain dishwok noodles, Red cabbage, fresh ginger, sesame oil, organic tofu stir fry strips oriental sweet, Japanese soy sauce, carrot julienne, spring trip, black sesame seeds,red cabbage noodles with stir-fry strips and sesame -
15 minMain dishonions, garlic, half-to-half-chopped, stir-fry vegetables Mexican, fajita seasoning mix, soft tacos, taco sauce mild,fast tortillas with minced meat and taco sauce -
25 minMain dishshell paste, lemon, garlic, fresh cream, traditional olive oil, zucchini, vegetarian sausages,italian lemon paste
Nutrition
598Calories
Fat32% DV21g
Protein68% DV34g
Carbs20% DV59g
Loved it