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Jolene Marrone
Tortillas with black beans, egg and chorizo
Yellow-orange tortillas with tomatoes, peppers, red pepper, orange, red onion, black beans, chorizo and cheddar.
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Ingredients
- 225 g wheat flour
- Tl salt
- Tl baking powder
- 50 ml carrot juice
- 75 ml water hot
- 135 ml sunflower oil
- 4 Tasty vine tomato
- 1 green pepper
- 1 Red pepper
- 3 Red onion
- 10 g fresh flat parsley
- 3 el fresh orange juice
- 800 g black beans
- 150 g chorizo sausage
- 50 g Cheddar Tophat 48
- 6 medium sized egg
Kitchen Stuff
Directions
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For the tortillas, mix the flour with the salt, baking powder, carrot juice, water and oil in a bowl.
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Knead everything into a smooth and cohesive dough. Cover the dough with cling film and let rest for 15 minutes.
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In the meantime, cut the tomatoes in quarters for the salsa and remove the seeds. Cut the flesh into cubes and put in a bowl.
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Halve the bell pepper, remove the seeds and cut the flesh into small cubes.
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Remove the stalk from the red pepper. Roll the pepper between your hands so that the seeds fall out and cut into thin rings.
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Chop the onion. Mix half of the onion, pepper, red pepper, parsley, oil and orange juice through the tomatoes.
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Season the salsa with pepper and salt.
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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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Heat the oil in a pan and fry the rest of the onion for 5 minutes. Stir frequently.
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Drain the beans, add to the onion and warm for 5 minutes. Remove from the heat and keep warm covered.
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In the meantime, remove the skin from the chorizo and cut into pieces.
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Heat a skillet without oil or butter and fry the chorizo in 5 minutes on medium heat.
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Remove the chorizo from the pan and leave the shortening. Keep warm on a plate covered with a lid.
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Grate the cheddar and mix with the eggs in a bowl. Season with pepper. Pour the egg mixture into the remaining shortening.
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Stir gently with a spatula and simmer over low heat for 3 minutes to a smooth mass.
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Cover the tortillas with the beans, chorizo, the egg and half of the salsa. Serve the rest of the salsa.
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Nutrition
985Calories
Sodium0% DV1.120mg
Fat88% DV57g
Protein84% DV42g
Carbs23% DV68g
Fiber68% DV17g
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