Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
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.
-
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.
-
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.
-
Remove from heat and mix in half of the coriander. Season with tabasco and salt.
-
Fill the pepper halves with the bean mixture and place them side by side in the oven dish. Cover with tortilla chips.
-
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.
-
Garnish with the rest of the coriander.
Blogs that might be interesting
-
45 minMain dishtarly, green beans, anchovy fillets, olive oil, fresh rosemary, onion, Cherry tomatoes, kidney beans, white cheese cubes,bean tarry dish with anchovies and rosemary -
15 minMain dishshell paste, mussel vegetable, traditional olive oil, sugo isolana tomato sauce in pot, frozen mussels, crab in water,pasta with crab and mussels -
25 minLuncholive oil, onion, garlic, potato, cumin powder (djinten), coriander, vegetable stock, frozen pea, lemon, Red pepper, whipped cream,quick chunks with coriander and chili cream -
70 minMain dishgarlic, dough for savory pie, traditional olive oil, fresh leaf spinach, medium sized egg, fresh cream, ground nutmeg,spinach Quiche
Nutrition
542Calories
Sodium5% DV130mg
Fat48% DV31g
Protein44% DV22g
Carbs14% DV42g
Fiber40% DV10g
Loved it