John Myers
Ingredients for 4 servings:
- 4 small pita breads for baking
- 1 can kidney beans, approx. 400 g
- 1 can chickpeas, approx. 400 g
- 2 bell peppers, red and yellow
- 1 small can of corn, approx. 330 g
- 1 can tomato(s), chopped, approx. 400 g
- 1 onion(s), red
- 2 garlic cloves
- 2 tbsp tomato paste
- 1 tsp chili paste, alternatively fresh chili or powder
- n. B. Spice(s), e.g. salt, pepper, cayenne pepper, paprika powder, sweet
- some lettuce leaves, e.g. iceberg, romaine, lollo bionda or similar.
- ½ cucumber(s)
- 1 cup of soy cream fraîche (crème fraîche alternative), approx. 150 g
- some salsa
- some guacamole
- some tomatoes, dried in oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
high in protein
Place the kidney beans and chickpeas in a sieve and rinse well with cold water. Wash the bell peppers and cucumber and cut into small cubes. Pick off the lettuce leaves and wash them. The leaves should be about the size of the bread. Finely chop the onions and garlic and fry them in a pan with a little oil. Add the tomato paste and fry. Then add the kidney beans, chickpeas, corn, and bell peppers to the pan and fry over medium heat, stirring occasionally. Add the chopped tomatoes and chili paste. Season well with salt, pepper, cayenne pepper, and sweet paprika. Let it simmer. Bake or toast the small pita breads according to the package instructions. Cut the breads in half and spread the inside with Creme Vega, salsa, and guacamole. Place a lettuce leaf inside and add the mixture from the pan and the cucumber pieces. Top with sun-dried tomatoes, if desired. Sweet potato fries or potato wedges make a good side dish. This recipe can also be prepared using a tortilla instead of pita bread. It tastes just as good as a burrito.
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