I associate summer with garden parties, sunny days, majestic sunsets and fantastic food. And if you’re not in the mood for a barbecue, why not try my tortillas with beans, tomatoes, microgreens and salsa? This tasty treat is summery and refreshing with a squeeze of lime juice.
Here’s what you need for my Summer Tortillas:
for two people.
- 12 small Tortillas (I will provide my own recipe for Tortillas at a later point 😋)
For the Guacamole you’ll need:
- 1 ripe organic Avocado
- 1 Lime
- Cayenne pepper
- Sea salt
- Some Koriander (if you like it)
- Chili flakes (if you like it spicy)
For the Tortilla filling
- 1 Onion
- 1 cup of cooked kidney beans
- 2 larges organic tomatoes
- 1 green paprika, washed and cut into stripes
- Salsa of your choice (I will upload my recipe of home made Salsa later)
- 1 lime, washed with hot water
- Microgreens, washed (I’m using Zurich’s own Umami Micro Greens: https://www.eat-umami.ch/collections/produkte)
Micro Greens are a superfood. They are particularly characterised by their concentrated load of vitamins A, E, C, K and B6, magnesium, iron, zinc, potassium and proteins. What’s more, Umami’s mini-plants also come from the Zurich region. You can find out more about Umami’s sustainable project on the website: https://www.eat-umami.ch/.
Preparation
Prepare the tortillas (according to package or recipe) and set aside.
For the guacamole, halve the avocado, remove the stone, peel the avocado from the skin with a spoon and mash with a fork. Add the juice of one lime and season with salt and cayenne. If you like, you can wash some fresh coriander, shake it dry, pick off the leaves and add to the guacamole. If you like it a little spicy, you can add a dash of chili powder of some fresh chili. Pour the guacamole into a pretty bowl, cover with beeswax cloth and place in the fridge until ready to eat.
Tip: Keep the avocado stone and add it to your left over guacamole. It will keep the mash from turning brown.
For the filling, peel and dice the onion and sauté in coconut oil. Then, add the beans and peppers and reduce the heat. Sauté everything over a medium heat for approx. 5 mins. In the meantime, wash the tomatoes, cut into cubes and add. Sauté for a further 5 mins.
The tortillas are best served directly at the table. Spread a tortilla with guacamole, put the filling on top and add sprouts and salsa. Now all you need is a squeeze of lime juice and you can sit back and enjoy your summer tortillas 🙌.
En Guete!