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CraZee A
Mexican peppers with kidney beans and tortilla lid
A nice mexican recipe. The vegetarian main course contains the following ingredients: garlic, onion and kidney beans from canned.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the peppers in the length and remove the seed lists. Cook the pepper halves in a large pan with plenty of boiling water in approx. 5 min. Until al dente.
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Let the peppers drain in a colander. Cut the garlic finely and chop the onion. Let the kidney beans drain in a sieve. Chop the coriander.
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Heat the oil in a frying pan and fry the garlic and onion for about 1 min on low heat. Add the beans and cumin and bake for about 1 min.
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Remove from heat and mix in half of the coriander. Season with tabasco and salt.
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Fill the pepper halves with the bean mixture and place them side by side in the oven dish. Cover with tortilla chips.
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Stir in the crème fraîche and spread over the chips. Sprinkle the cheese over it and bake in the middle of the oven for about 15 minutes until the cheese has melted.
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Garnish with the rest of the coriander.
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Nutrition
542Calories
Sodium5% DV130mg
Fat48% DV31g
Protein44% DV22g
Carbs14% DV42g
Fiber40% DV10g
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