| Type | Per person |
|---|---|
| Energy | 140 kcal |
| Fat | 10 gr |
| of which saturated | 4 gr |
| Carbohydrates | 45 gr |
| of which sugars | 10 gr |
| Fibres | 20 gr |
| Protein | 25 gr |
| Salt | 0 gr |
Stuffed tacos with salsa
Main course
2 persons
20 - 30 min
With seasonal products
Ingredients
2 persons
| 4 tomatoes; 1 small chilli |
| piece of cucumber; 1 spring onion; 1 tablespoon of lemon juice |
| 1 small onion |
| 1 clove of garlic |
| 1 red pepper |
| 1 small can of kidney beans (drained weight approx. 280 grams) |
| 1 tablespoon of oil |
| paprika |
| chilli powder |
| 4 taco shells |
| 4 tablespoons of semi-skimmed yoghurt |
| 40 grams of grated 30+ mature cheese |
Preparation
- Skin the tomatoes and cut the flesh into pieces.
- Wash the pepper, cut open and remove the seeds. Finely chop the pepper.
- Wash the cucumber and grate it coarsely.
- Wash the spring onion and cut it into narrow rings.
- Make a spicy salsa from the tomato, cucumber, pepper, onion rings and some lemon juice.
- Preheat the oven to 175° C.
- Peel and chop the onion and garlic.
- Clean and dice the pepper.
- Drain and rinse the kidney beans.
- Fry the onion and garlic in the oil.
- Add the kidney beans with the pepper pieces, paprika, chilli powder and 50 ml of water. Let this simmer gently for 5 minutes.
- Hang the taco shells on the grid of the oven and let them get hot for 5 minutes.
- Fill the taco shells with the bean mixture and spread the yoghurt and cheese on top. Top with the salsa.
Source: Nutrition Centre
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Nutritional values
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