Sweet Chilli Tofu and Vegetable Tortilla
Cut bell bell pepper and onion into thin strips. Heat oil in a frying pan. Sauté the onion, tofu, kidney beans and the peppers. Season with salt, herbs and...
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Sweet Chilli Vegetable Tortilla
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
827
Calories
85 g
Carbohydrates
32 g
Protein
32 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Teaspoon |
 | Iceberg lettuce (fresh) | ⅕ (50 g) |
 | Tortilla Wraps | 1 (63 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Peas (green, frozen) | 20 g |
 | Kidney beans (canned) | 100 g |
 | sour cream, sour cream (24% fat) | 1 Tablespoon |
 | Avocado (fresh) | ½ (80 g) |
 | Sweet Chili Sauce, Sweet Chili Sauce | 1 Tablespoon |
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Preparation:
Step 1:
Cut bell bell pepper and onion into thin strips. Heat oil in a frying pan. Sauté onion, kidney beans, peas and peppers. Season with salt and pepper.
Step 2:
Warm the tortilla patty briefly in the oven at 180 degrees. Spread sour cream and the chili sauce on the wrap. Top with the roasted vegetables, lettuce and avocado.
Macronutrient distribution:
The recipe Sweet Chilli Vegetable Tortilla is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Stove
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