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Pickeringmom
Tortillas with summer vegetables and sausages
A tasty recipe. The main course contains the following ingredients: meat, basmati rice, lime (scrubbed), coriander ((15 g), coarsely chopped), zucchini (in slices), eggplant (in slices), tomatoes on the vine (in slices), olive oil, chorizo (sausages ( 5 pieces)), multigrain tortillas (8 pieces), crème fraîche (light (125 g)), Danish (cheese, diced (200 g)) and salsa (sauce mild (300 g)).
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Ingredients
- 150 g basmati rice
- 1 lime cleaned up
- 1 tray coriander (15 g), coarsely cut
- 1 zucchini in slices
- 1 eggplant in slices
- 2 vine tomatoes in slices
- 4 el olive oil
- 2 dishes chorizo sausages (5 pieces)
- 1 business suit multigrain tortillas 8 pieces
- 1 cup creme fraiche light (125 g)
- 1 cup Danish cheese, diced (200 g)
- 1 little pot salsa sauce mild (300 g)
Kitchen Stuff
Directions
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Light the barbecue. Boil the rice according to the instructions on the package. Allow to cool to room temperature. Grate the green skin of the lime and squeeze out the fruit. Add the grater, juice, coriander and pepper and salt to the rice to taste.
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In the meantime, season the zucchini, eggplant and tomato with the oil and sprinkle with salt and pepper. Grill the vegetables for 3-5 minutes on the barbecue. Turn halfway.
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Put the sausages in the aluminum container and put on the barbecue. Fry in approx. 8 minutes. Times regularly. Remove the sausages from the dish and grill them for 2 minutes directly on the barbecue grid. Halve them in the length.
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Place each tortilla on a piece of aluminum foil. Mix the crème fraîche with the cheese and spread over the tortillas. Divide the vegetables and rice and put half a sausage on it. Roll up the tortillas, wrap them with the foil and put them on the barbecue for 4 minutes. Times regularly. Serve with the salsa sauce.
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Nutrition
1.055Calories
Sodium23% DV545mg
Fat91% DV59g
Protein72% DV36g
Carbs31% DV93g
Fiber16% DV4g
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