Mexican bowl
Ingredients
4 persons
For the tomato sauce
- 2 medium onions, finely chopped
- 2 cloves garlic, finely minced
- 2 red chili peppers
- 2 teaspoons cumin seeds
- 2 cans of black beans
- 2 cans ELVEA Diced Mixed Vegetables
- 300 grams vegetarian mince
- 2 teaspoons coconut oil
- pepper
- salt
For the cilantro salad
- 1 cucumber
- two handfuls of cherry tomatoes
- pepper
- salt
- olive oil
For the quesadillas
- 4 corn tortillas
- 4 slices cheddar cheese
For the finish
- 2 avocados
- 4 eggs
- fresh coriander
Preparation
-
1
Heat a pan with olive oil and sauté the onion and garlic. Add the finely chopped chili pepper, cumin, black beans, and diced tomatoes. Season with salt and pepper and stir everything together well. Let it simmer over low heat.
-
2
Place a pan on the heat and melt a bit of coconut oil in it. Add the vegetarian mince and fry until crumbly. Then stir the mince into the tomato sauce.
-
3
Cut the cucumber and cherry tomatoes into small pieces and place them in a bowl. Drizzle with olive oil and mix everything together.
-
4
Place a corn tortilla in a dry pan and cover half of the tortilla with a slice of cheddar cheese. Fold the tortilla in half and let it cook in the pan for a few minutes until the cheese is melted and the tortilla is golden brown.
-
5
Slice the avocado and fry the eggs in a pan. Spoon the tomato sauce into bowls and top with the avocado, eggs, and salad. Cut the quesadillas in half and arrange them in the bowls. Garnish with fresh cilantro before serving.
