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Tortillas with avocado, chickpeas and pepper
Spinach tortillas with chickpeas, picadillo, peanut oil, avocado, green pepper, spring onions, cucumber and white cheese.
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Ingredients
- 225 g wheat flour
- Tl salt
- Tl baking powder
- 35 g frozen spinach thawed
- 75 ml water hot
- 60 ml sunflower oil
- 400 g canned chickpeas
- 1 el picadillo
- 90 ml peanut oil
- 1 ready to eat avocado
- 1 fresh green pepper
- 3 bunch onion
- 15 g fresh fresh mint
- 3 el spice vinegar
- 4 el tap water
- 4 candy cucumber
- 150 g white cheese
- 100 g butter lettuce
Kitchen Stuff
Directions
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For the tortilla mix the flour with the salt and the baking powder in a large bowl.
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Put the spinach with the hot water in a high beaker and puree with the hand blender until smooth.
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Add the spinach mixture and the oil to the flour and knead into a cohesive and supple dough.
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Cover the dough with cling film and let rest for 15 minutes.
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In the meantime, preheat the oven to 200 ° C. Drain the chickpeas and mix with the picadillo and oil. Sprinkle with salt and salt.
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Spread over a baking sheet covered with parchment paper and roast in the middle of the oven for about 30 minutes. Change every 10 min.
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Meanwhile divide the tortilla dough into 16 rolls and roll out with the rolling pin until round Ø 9 cm.
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Heat 2 frying pans without oil or butter and fry the tortillas on low heat for 2 minutes until done. Turn halfway. Put separately until use.
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Cut the avocado half in half. Remove the pit, spoon the flesh out of the peel and put in the food processor.
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Remove the stalk from the green pepper, cut in half lengthwise and remove the seeds with a sharp knife. Cut the flesh into pieces.
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Cut a small piece from the bottom of the spring onion and the rest in equal pieces. Remove the leaves from the sprigs of mint.
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Put the spring onion, green pepper, ⅔ of the mint, vinegar, water and oil in the food processor and grind.
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Season with pepper and salt. Keep covered in the refrigerator.
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Halve the cucumbers in the length, remove the seeds with a teaspoon and cut the flesh into cubes.
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Cut the rest of the fresh mint into strips and scoop through. Crumble the cheese.
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Spread the tortillas with the lettuce, avocado sauce, cucumber, chickpeas and sprinkle with the cheese.
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Nutrition
775Calories
Sodium36% DV870mg
Fat78% DV51g
Protein42% DV21g
Carbs17% DV52g
Fiber44% DV11g
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