Vegan chilli fajitas

120 min
Suitable for vegans
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tortilla de trigo de 20 cm. 10.0 ud
Black beans 0.125 kg
Dados de cebolla 0.15 kg
Garlic, bulb 1.5 ud
Courgette 0.15 kg
Tomato 0.15 kg
Canned sweet corn 0.05 kg
Piquillo peppers 2.5 ud
Green pepper 0.15 kg
Sunflower oil 0.05 l
Table salt 5.0 g
Tomato sauce 0.25 l
Tabasco 0.5 ml
See Recipe
Onion 0.083 kg
Garlic, bulb 0.133 ud
Green pepper 0.05 kg
Diced tomato 0.333 kg
Sunflower oil 0.008 l
Table salt 0.117 g
Sugar 0.0 kg
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)
Energy
666.03
kcal
Carbohydrates
77.69
g
Proteins
16.46
g
Lipids
30.24
g
Fiber 11.79 g
Saturates 9.08 g
Monounsaturated fatty acids 3.19 g
Polyunsaturated fatty acids 7.13 g
Cholesterol 0.06 mg
Calcium 109.94 mg
Iron 3.11 mg
Zinc 1.17 mg
Vitamin A 12.16 ug
Vitamin C 58.61 g
Folic acid 55.11 ug
Salt (Sodium) 1621.38 mg
Sugars 11.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.