Tortillas with Mexican salad and sour cream

20min ‚óŹ Used products: Red beans-Mild Chili

4 small tortilla wraps, 50g rocket or other leaf green, 1 can of red beans (rinsed and drained), 1 avocado, 1 small can of sweet corn, 1 small red onion (finely sliced into rings) Optional: 1 red chilli pepper, finely chopped 1 pack of De Hobbit Red Beans-Mild Chili spread fresh coriander, 1 lime For the sour cream 100 ml unsweetened, vegan yoghurt, lime or lemon juice (quantity to taste), salt and pepper


First, to prepare the sour cream: mix the unsweetened vegan yoghurt with the lemon/lime juice, salt and pepper. Heat the tortillas quickly in a pan, until they begin to brown, but don't let them crisp. Fill each tortilla with a handful of rocket, and top with three tablespoons of kidney beans. Slice the avocado and divide the slices among the tortillas. Add a spoonful of corn, a little red onion and some finely chopped chilli (optional). Finish with De Hobbit Red Beans-Mild Chili spread, vegan sour cream, lime juice and coriander.

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