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Ingredients
Ranchero sauce
- 1 bunch fresh coriander (approx. 25 g), leaves, stalks and roots, cut into thirds
- 1 jalapeño chilli, trimmed, deseeded and cut into halves (optional)
- 1 garlic clove
- 100 g brown onion, cut into quarters
- 100 g green capsicum, cut into quarters
- 2 tsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp salt
- ½ tsp Vegetable stock paste (see Tips)
- 350 g tomato passata
- 150 g water
- 2 tsp lime juice
Filling
- olive oil, for greasing
- 60 g cheddar cheese, cut into pieces (approx. 2 cm)
- 2 avocados, flesh only
- 2 tsp lime juice
- 100 g brown onion, cut into quarters
- 2 garlic cloves
- 800 g canned black beans, rinsed and drained (approx. 460 g after draining)
- ¼ tsp ground cumin
- 100 g green capsicum, cut into cubes (approx. 5 mm)
- 200 g frozen corn kernels
- ¼ tsp salt
- 8 tortillas
- Nutrition
- per 1 portion
- Calories
- 1586.6 kJ / 377.8 kcal
- Protein
- 12.4 g
- Carbohydrates
- 38.3 g
- Fat
- 17.6 g
- Saturated fat
- 3.6 g
- Fiber
- 9.8 g
- Sodium
- 835.3 mg
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