نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

التورتيلا مع صلصة الأفوكادو والكزبرة

Mexican 25 Mins Prep · 60 Mins Cook

Cube the aubergines.
Peel and finely dice the onion.
Core, deseed and finely chop the capsicum.
Slice the mushrooms.
Crush the garlic cloves.
To prepare the filling, heat 1 tbsp of oil in a large pan and sauté the aubergines over a medium heat and cook for 8 minutes, or until dark golden and soft. Remove from the pan and set aside.
Place the pan over a medium heat again and add a tbsp of oil and sauté the onion, red pepper and mushrooms for 5 minutes.
Add the garlic, paprika and cumin and stir for 1 minute before adding the beef mince. Sauté until the beef has browned, approx. 10 minutes. Season well.
Add the aubergines and kidney beans, stock and chipotle paste, stir and cover, cook for 45 minutes.
To make the salsa, roughly chop the cucumbers, finely slice the spring onion and chop 3 springs of coriander.
Juice the lime and divide the juice in half.
Combine the cucumber, spring onion, coriander and half the lime juice and set aside.
To make the avocado dressing, peel and pit the avocado.
Place the avocado, 15g of coriander, jalapeno and crème fraiche in a blender and blitz until smooth, add water (if necessary) to thin out the dressing until it reaches a spoonable consistency.
Place a large pan over a medium heat and dry fry the tortillas.
Serve the tortillas with the mince, salsa and dressing.