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INGREDIENTS
- 6 whole wheat tortillas (⌀ 25 cm)
- 1 large avocado (approx. 200 g)
- 100 g Balkan cheese
- 1 tablespoon sour cream (12% fat)
- Juice of ½ lime
- 1 handful fresh cilantro (approx. 5 g)
- 80 g cheddar
- 100 g frozen corn (thawed)
- 220 g red beans (drained)
- 60 g pickled jalapeño peppers (optional)
- Salt
- Pepper
INSTRUCTIONS
- 1First, preheat the oven to 180–185 °C and prepare a baking sheet (30 cm × 40 cm), lining it with parchment paper. Cut the tortillas into squares approximately 4cm × 4cm in size.
- 2Spread the cut tortillas onto the prepared baking sheet, place it in the oven, and bake for 8–9 minutes at 180–185 °C. Approximately halfway through baking, stir the tortilla pieces to ensure even cooking.
- 3Meanwhile, prepare the dip: Peel the avocado, remove the pit, cut it into small cubes, and place it in a medium-sized bowl. Finely grate Balkan cheese into the avocado and add sour cream, lime juice, salt, and pepper, then mix everything together. Roughly chop the cilantro and set aside.
- 4After baking, remove the baking sheet from the oven and divide the tortilla pieces into desired portions. Finely grate cheddar over the warm tortillas, add the avocado dip, corn, drained beans, jalapeño peppers, and roughly chopped cilantro, then serve.
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The author of the photograph is Marie Bartošová