Veggie tortillas

Veggie tortillas

Total: 1 hr 6 Min. | Active: 30 Min.
Nutritional value / people: 447 kcal
, Fat: 23 g
, Carbohydrate: 41 g
, Protein: 16 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Red cabbage

400g red cabbage, shredded
1 lime, use only the juice
1tbsp cane sugar
2tsp sambal oelek
½tsp salt


16 mini-tortillas
8tbsp guacamole
1tin red kidney beans (approx. 290 g), rinsed, drained
60g preserved jalapeño peppers in slices
200g Manchego, coarsely grated

To bake

200g crème fraîche
1 lime, rinsed with hot water, dabbed dry, cut into wedges
a little pepper
a little sea salt
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How it's done

Red cabbage

Mix the cabbage with the lime juice, cane sugar, sambal oelek and salt, cover and leave to absorb for approx. 30 mins.


Spread ½ tbsp of guacamole over each tortilla, place the tortillas on two baking trays lined with baking paper. Top with the beans, jalapeños and cheese.

To bake

Approx. 3 mins. per tray in the upper half of an oven preheated to 220°C. Top with the red cabbage and crème fraîche, drizzle with lime juice, season and fold over.

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