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Mexican salad with tortilla chips

accompanied by chilli, tomatoes, peppers, corn and tarator sauce

This summer salad is a Mexican-Arabian fusion and is full of colours and nutrients. The homemade tarator sauce adds a touch of fatty acid to the vegetables and enhances their flavour.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, gluten, mustard, sesame

Ingredients

Red onion

Garlic

Cooked corn

Red chilli

Carrot

Italian pepper

Zucchini

Tomato

Cooked black beans

Wheat wraps

Mix of green leaves

Tarator sauce

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2853
682
32
5
87
11
22
25
0
430

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

Drizzle the wraps with some oil on both sides and spread it with your hands. Heat a frying pan and brown the wraps on each side. Remove from the pan. Let them dry and then chop them. Set aside.

2.

Wash the vegetables. Peel and finely chop the garlic, onion, carrot, zucchini and pepper. Cut the chilli into thin slices and the tomato into cubes. Heat 2 tablespoons of oil in a frying pan and sauté the garlic together with the chilli for a few seconds. Add the rest of the vegetables except for the tomato. Cook everything for approx. 8 minutes until tender. At the very end, add the tomato and the drained and washed beans and corn. Let it cook for another minute. Turn off the heat and season to taste.

3.

Serve the chopped green leaves together with the salad. Accompany it by the tortilla chips and tarator sauce.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2853
682
32
5
87
11
22
25
0
430

kJ
kcal
g
g
g
g
g
g
mg
mg