Hauptgericht
Enchilada Dense Bean Salad
25 Min.Für 4Nutri-Score B€€
B
25 Min.
25 Min.Enchilada Dense Bean Salad
was Sie brauchen
Zutaten
chickpeas (cooked, drained and rinsed)Vorräte400 g- black beans (cooked, drained and rinsed)Vorräte400 g
red bell pepper (diced)Obst & Gemüse1 Stück- cherry tomatoes (halved)Obst & Gemüse200 g
- jalapeño (seeds removed, finely chopped)Obst & Gemüse1 Stück
avocado (diced)Obst & Gemüse1 Stück
white onion (finely chopped)Obst & Gemüse1 Stück- cilantro (chopped)Obst & Gemüse20 g
olive oil (for the dressing)Vorräte60 ml
vinegar (for the dressing)Vorräte15 ml
mustard (for the dressing)Vorräte5 ml- lime juice (freshly squeezed)Obst & Gemüse15 ml
- enchilada sauceVorräte60 ml
salt (to taste)Gewürze3 g
cheese (grated or crumbled)Milchprodukte60 g
chicken (cooked and sliced, for topping)Fleisch400 g
pro Portion
Nährwerte
474kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 33 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Drain and rinse the chickpeas and black beans.
- Dice the red bell pepper, halve the cherry tomatoes and finely chop the jalapeño without the seeds.
- Dice the avocado, chop the white onion and the cilantro.
- Schritt 2
Make the enchilada dressing
- Whisk the olive oil, vinegar, mustard, lime juice and enchilada sauce together in a small bowl.
- Schritt 3
Assemble the salad
- Combine the beans, vegetables and cilantro in a large bowl.
- Pour the dressing over and drizzle with a little extra salt.
- Sprinkle the cheese on top and mix everything well.
- Schritt 4
Cook the chicken
- Cook the chicken in a pan until golden and cooked through, then slice it.
- Schritt 5
Serve
- Top the salad with the warm chicken and serve, optionally with chips.
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