853
Calories
40.8g
Protein
15g
Fat
138.8g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Parsley - 5 g (1 tbsp)
- Olive oil - 5 ml (1 tsp)
- Onion - 25 g (0.3 whole)
- Balsamic vinegar - 5 ml (1 tsp)
- Salt and pepper - 0.3 g (1 pinch)
- Cucumber - 50 g (0.5 whole)
- Tomato - 50 g (0.5 whole)
- Mushroom - 50 g (0.5 cup)
- Blueberry - 50 g (0.3 cup)
- Lettuce - 20 g (2 leaves)
- Dill - 5 g (1 tbsp)
- Red beans - 130 g (0.7 cup)
- Tortilla - 100 g (1 pcs)
How to make:
- Soak the beans for an hour or overnight. Boil until tender
- Chop mushrooms and onions, stew in oil for 5-7 minutes
- Blend cooked beans, stewed mushrooms with onions, parsley, dill, salt, and spices to smooth
- For the salad - cut and mix all the vegetables and berries, add balsamic vinegar as a sauce
- Spread the paste on tortilla, top with a salad or serve separately on a plate
