Summary

Ingredients

• 800 g beefsteak tomato (s)
• 250 g cocktail tomatoes
• 100 g onion (s), red, finely chopped
• 100 g bell pepper (s), yellow, diced
• 100 g carrot (s), sliced
• 100 g zucchini, cut into slices
• 2 tablespoon olive oil
• 450 ml vegetable stock
• 1 can kidney beans (approx. 270 g drained weight)
• salt and pepper
• Chili powder
• cumin
• 2 clove (s) garlic, pressed
• 2 spring onions, cut into thin rings
• 2 tablespoon coriander leaves, freshly chopped
• 4 tortilla (s) (wraps)
• 200 g sour cream
• 100 g natural yourt
• 2 tablespoon crème fraîche
• 0.5 ½ lime (s), the juice from it
• 1 avocado (s)
• Tabasco
• 50 g quinoa

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Instructions

1. Score the meat and cocktail tomatoes crosswise, pour boiling water over them, rinse with cold water and peel them. Quarter, core and roughly dice the beefsteak tomatoes. Put the cherry tomatoes aside.
2. Heat the oil in a large saucepan. Sweat the onions and beefsteak tomatoes in it for 1 - 2 minutes. Then briefly sauté the paprika and carrots. Wash the quinoa very thoroughly with hot water and add it with the broth. Stir in zucchini and drained beans. Season well with salt, pepper, chilli powder and cumin. Simmer the vegetable chilli over a medium heat for 20 minutes.
3. Peel and finely dice the avocado. Season the sour cream, yoghurt and creme fraiche with lime juice, a few splashes of Tabasco, pepper and salt. Add the avocado and mix.
4. Mix the spring onions with the coriander and the cocktail tomatoes into the chilli. Place the flatbreads on 4 flat plates, spread the avocado cream on top and add the chilli on top.