120 min
Vegan Suitable for vegans
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tortilla de trigo de 20 cm. 10.0 ud
Red beans 0.125 kg
Onion 0.15 kg
Garlic, bulb 1.5 ud
Courgette 0.15 kg
Tomato 0.15 kg
Table salt 5.0 g
Tomato sauce 0.25 l
Tabasco 0.5 ml
Elaboration

PREELABORATIONS 

  • Put the beans to soak. 
  • Brunoise the onions and garlic. Dice (1 cm) the courgette and the tomato.
  • Chop the green pepper into rings and the bell pepper in shin strips. 

ELABORATION

  • Make a tomato sauce
  • Fajitas filling: 
    • Boil the beans, previously soaked for 12 hours.  
    • Poach all the vegetables by hardness order, then add the beans previously boiled.  
    • Let reduce until it thickens, add the preserved corn, season it, chill and leave apart.  
  • Cold fill the tortillas. Place them in a gastronorm ray, two per portion.  
  • During the service, regenerate the fajitas in the combi steam oven at 130ºC for 25 minutes. 

PLATING UP

  • Servir las tortillas calientes con el relleno, 2 unidades por ración.
  • Serve stuffed the heated tortillas, 2 units per portion.
  • Add the thickened tomato sauce  a bit spicy (tabasco). 
Nutritional information (1 portion)
Fiber 10.42 g
Saturates 2.67 g
Monounsaturated fatty acids 3.18 g
Polyunsaturated fatty acids 7.09 g
Cholesterol 0.06 mg
Calcium 140.34 mg
Iron 3.47 mg
Zinc 1.13 mg
Vitamin A 12.16 ug
Vitamin C 63.65 g
Folic acid 58.69 ug
Salt (Sodium) 1222.55 mg
Sugars 8.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.