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Tortillas with chili con carne and avocado
Try these tortillas with chili con carne and avocado
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Ingredients
Directions
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Cut the leek into rings.
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Peel and chop the onion and cut the pepper into cubes.
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Let the kidney beans drain in a colander and rinse them with cold water.
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Halve the avocado, remove the kernel and the peel and cut the flesh into cubes.
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Fry in a wok the minced meat without oil or margarine.
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Stir-fry the leek, onion and paprika for a minute or 4.
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Stir 350 ml of water and mix through the meat and bring to the boil.
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Put the tomato puree and the kidney beans through and let it simmer for 2-3 minutes.
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Spoon the avocado through the mixture carefully during the last minute.
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In the meantime, heat the tortillas according to the instructions on the packaging.
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Spoon some of the chili on each tortilla and gently roll them up.
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Nutrition
455Calories
Sodium0% DV0g
Fat37% DV24g
Protein34% DV17g
Carbs14% DV43g
Fiber0% DV0g
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