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Bean and Mushroom Tortilla + Vegetable Salad with Berries

30 min Traditional Lunch Dairy freeHigh proteinLactose free
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:

  1. Soak the beans for an hour or overnight. Boil until tender
  2. Chop mushrooms and onions, stew in oil for 5-7 minutes
  3. Blend cooked beans, stewed mushrooms with onions, parsley, dill, salt, and spices to smooth
  4. For the salad - cut and mix all the vegetables and berries, add balsamic vinegar as a sauce
  5. Spread the paste on tortilla, top with a salad or serve separately on a plate
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