| Type | Per person |
|---|---|
| Energy | 355 kcal |
| Fat | 13 gr |
| of which saturated | 8 gr |
| Carbohydrates | 29 gr |
| of which sugars | 10 gr |
| Fibres | 16 gr |
| Protein | 22 gr |
| Salt | 1.06 gr |
Iceberg lettuce wrap with kidney beans
Main course
2 persons
0 - 10 min
With seasonal products
290gr vegetables p.p.
Ingredients
2 persons
| 1 head of iceberg lettuce |
| 1 onion |
| 4 tablespoons grated 30-plus cheese |
| 4 tablespoons sour cream |
| 4 tablespoons salsa sauce |
| 1 can kidney beans |
| 1 red pepper |
Preparation
1. Remove 8 nice large leaves from the iceberg lettuce and cut the rest of the lettuce into strips.
2. Place two large leaves on top of each other and brush with the taco sauce.
3. Drain the kidney beans and heat in the microwave, uncovered. Keep for 2-3 minutes at approx. 750 Watt.
4. Peel and finely chop the onion.
5. Clean and chop the pepper.
6. Mix the iceberg lettuce cut into strips with the warm kidney beans, chopped onion and pepper pieces. Fill the iceberg lettuce leaves with this mixture. Serve anyremaining filling separately.
7. Serve with sour cream and grated cheese. Enjoy!
Menu suggestion: Delicious with brown rice.
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Nutritional values
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