Tortillas with Spicy Chipotle Black Beans and Fennel Salad
with avocado and coriander
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Wholewheat tortilla
(Contains Wheat May be present Mustard, Soy)
½ pack
Black beans
½ piece
Tomato
½ piece
Onion
½ piece
Garlic
10 g
Chipotle paste
½
Tomato paste
1 piece
Little gem
½ piece
Fennel
5 g
Fresh coriander
(May be present Celery)
½ piece
Lime
½ piece
Avocado
Not included in your delivery
½ tablespoon
Olive oil
25 milliliters
Water for the sauce
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion. Crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and garlic for 1 - 2 minutes. In the meantime, dice the tomato.
- Add the tomato paste and fry for another minute.
- Lower the heat, add the black beans, tomato, chipotle paste*, sugar and water and simmer for 10 minutes. Season with salt and pepper to taste.
*Take care, this ingredient is spicy! Use as preferred.
- In the meantime, quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Quarter the lime.
- Roughly chop the coriander.
- Cut off the base of the little gem and discard. Finely chop the little gem.
Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.
- Heat the tortillas in a clean frying pan for 1 - 2 minutes per side.
- In the meantime, in a large bowl, mix the mayonnaise with the extra virgin olive oil and the juice of 1 lime wedge per person. Season with salt and pepper to taste.
- Mix in the fennel and half of the coriander.
- Fill the tortillas with the little gem, the chipotle black bean filling and the fennel salad.
- In a bowl, mix the rest of the little gem and fennel salad.
- Halve and pit the avocado, then remove the skin and slice the flesh. Divide the avocado over the tortillas.
- Serve the tortillas with the salad and the rest of the lime wedges. Garnish the tortillas and the salad with the rest of the coriander.