Pestonudeln mit Spinat

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Zutaten

4 Portionen

24
360 g
2
2
90 g
1
200 g Taco shells
White beans (in pot)
Bell peppers (red)
Tomaten
Sonnengetrocknete Tomaten
Lettuce
Walnuts 4 tea sp
2 EL
2 TL
2 TL
1
2
2 cloves Paprika powder
Kreuzkümmel
Chili powder
Oregano
Limette
Rote Zwiebel
Knoblauch

Variationen

Swap hard shell taco’s for soft shell taco’s.

Vorbereitung

10 min

1. Chop walnuts, soak them in water ~10 min
2. Zwiebel würfeln und Knoblauch fein hacken
3. Cut tomatoes into small cubes
4. Chop sundried tomatoes
5. Chop bell peppers into cubes
6. Chop lettuce fine
7. Backofen auf 180°C vorheizen

Kochen

20 min

Sauté half of the garlic and onions

auf mittlerer Hitze ~3 Min

In a bowl, mix the other half of the onions and garlic with the fresh tomatoes and the juice of one half of the lime

mit Salz und Pfeffer würzen

Add the beans, sun-dried tomatoes, and spices

drain beans before adding, medium/high heat, stir through ~2 min

In the meantime, heat up tacos as per package instructions

~8 min at 180°C

Add drained walnuts and bell peppers

auf mittlerer/hoher Hitze ~5 Min

Finish with lime juice

medium/high heat ~1 min

Serve by filling tacos with lettuce, bean mix and tomato salsa mix