Crunchy-Mini Stand 'n Stuff Shells

Duration: 30 min

Level: Easy

Made by: Lara Hüsler from Food4Life

Lara's (@food4life.ch) passion for a healthy and sustainable diet is also reflected in her work as a freelance recipe developer and food photographer. She is passionate about creating new recipes, preparing them in a tasty way and photographing them in a suitable setting. It fulfills her to inspire people to eat a varied and fresh diet with creative recipe combinations.

Ingredients

For how many people?

Jalapeño yogurt sauce

120g

plant-based yogurt

40g

Tahini

1-3 pcs

Old El Paso jalapeños slices

1/2

Lime, juice

roughly chopped garlic clove

15g

Coriander (alternatively parsley)

Salt & pepper to taste

Stand 'n Stuff Shells

1 TBSP.

Oil

360g

planted.pulled BBQ

Old El Paso Stand 'n Stuff Mini Soft Tortillas

finely grated carrots

300g

finely shredded red cabbage

Drained tin of black beans

diced avocado

Sliced pimientos

1 pack

Old El Paso Tortilla Chips

1 glass

Old El Paso Chunky Salsa

1 bunch

fresh coriander (or parsley)

Products in this recipe

planted.pulled

BBQ

Quantity

7,19 €

17,98 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

7,19 €

Preparation

Place all the ingredients for the yogurt sauce in a blender jug. Depending on the desired spiciness, use 1-3 jalapeño slices (or as desired). Blend everything to a very fine sauce and season to taste with salt and pepper. Refrigerate.
Heat the shells according to the packet instructions.
Heat the oil in a frying pan. planted.pulled Fry the BBQ for 3-4 minutes over a medium heat, stirring occasionally, then spread directly into the shells.
Mix the carrots and red cabbage with half of the chunky salsa. Add the vegetables, beans and avocado. Crumble the tortilla chips on top and sprinkle with the pimientos.
Top with the jalapeño yoghurt sauce and sprinkle with fresh coriander. Serve with the rest of the chunky salsa and enjoy immediately.