Tortillas with avocado, chickpeas and pepper

Name: tortillas with avocado, chickpeas and pepper
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
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

Spinach tortillas with chickpeas, picadillo, peanut oil, avocado, green pepper, spring onions, cucumber and white cheese.

Ingredients

Kitchen Stuff

1 blender
1 cling film
1 baking paper
1 baking tray
1 rolling pin
1 food processor

Directions

For the tortilla mix the flour with the salt and the baking powder in a large bowl.
Put the spinach with the hot water in a high beaker and puree with the hand blender until smooth.
Add the spinach mixture and the oil to the flour and knead into a cohesive and supple dough.
Cover the dough with cling film and let rest for 15 minutes.
In the meantime, preheat the oven to 200 ° C. Drain the chickpeas and mix with the picadillo and oil. Sprinkle with salt and salt.
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.
Meanwhile divide the tortilla dough into 16 rolls and roll out with the rolling pin until round Ø 9 cm.
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.
Cut the avocado half in half. Remove the pit, spoon the flesh out of the peel and put in the food processor.
Remove the stalk from the green pepper, cut in half lengthwise and remove the seeds with a sharp knife. Cut the flesh into pieces.
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.
Put the spring onion, green pepper, ⅔ of the mint, vinegar, water and oil in the food processor and grind.
Season with pepper and salt. Keep covered in the refrigerator.
Halve the cucumbers in the length, remove the seeds with a teaspoon and cut the flesh into cubes.
Cut the rest of the fresh mint into strips and scoop through. Crumble the cheese.
Spread the tortillas with the lettuce, avocado sauce, cucumber, chickpeas and sprinkle with the cheese.