120 min
Suitable for vegans
Cuisine type: Vegan cuisine
Meses de temporada*: All year
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
Dados de cebolla 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 11.65 g
Saturates 8.97 g
Monounsaturated fatty acids 3.18 g
Polyunsaturated fatty acids 7.09 g
Cholesterol 0.06 mg
Calcium 109.56 mg
Iron 3.06 mg
Zinc 1.13 mg
Vitamin A 12.16 ug
Vitamin C 58.52 g
Folic acid 54.37 ug
Salt (Sodium) 1582.55 mg
Sugars 10.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.