Crunchy Mini Stand 'n Stuff Shells

Duration: 30 min
Difficulty: Simply
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. It is her passion to create new recipes, prepare them tasty and photograph them in a suitable setting. It fulfills her to inspire those around her to eat a varied and fresh diet with creative recipe combinations.

Ingredients

How many people?
4
Jalapeño yogurt sauce
120g
plant-based yogurt
40g
tahini
1-3 pcs
Old El Paso Jalapeños slices
1/2
lime, juice
1
coarsely chopped garlic clove
15g
coriander (alternatively parsley)
Salt & pepper to taste
Stand 'n Stuff Shells
1 tbsp
oil
360g
planted.pulled BBQ
12
Old El Paso Stand 'n Stuff Mini Soft Tortillas
3
finely grated carrots
300g
finely grated red cabbage
1
can of drained black beans
1
diced avocado
4
sliced ​​pimientos
1 pack
Old El Paso Tortilla Chips
1 jar
Old El Paso Chunky Salsa
1 bunch fresh coriander (or parsley)

Products in this recipe

planted.pulled
BBQ
Crowd
1
3,99 €
18,14 €per 1 kg
VAT included and Shipping costs will apply
3,99 €

Preparation

  1. Alle Zutaten für die Joghurt Sauce in einen Mixbehälter geben. Je nach gewünschter schärfe 1-3 Jalapeño Scheiben (oder nach Belieben) verwenden. Alles zu einer sehr feinen Sauce mixen und mit Salz und Pfeffer abschmecken. Kühl stellen.
  2. Die Shells nach Packungsanweisung erwärmen.
  3. Öl in einer Bratpfanne erhitzen. planted.pulled BBQ 3-4 Minuten unter gelegentlichem Rühren bei mittlerer Hitze anbraten, direkt in die Shells verteilen.
  4. Karotten und Rotkohl mit der Hälfte der Chunky Salsa vermischen. Gemüse, Bohnen und Avocado hinzugeben. Tortilla Chips darüber zerbröckeln und Pimientos darauf verteilen.
  5. Mit der Jalapeño-Joghurt Sauce toppen und frischen Koriander darauf verteilen. Übrige Chunky Salsa dazu servieren und sofort geniessen.

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