Mexican tortilla pizza with vegetable mince, avocado and egg
1 package &samhoud vegetable mince
1 clove of garlic
1 red chili pepper
120g kidney beans (cooked)
200g tomato sauce
4 No Fairytales Carrot tortillas
120g grated mozzarella
40ml lime juice
125 g crème fraiche
2 ripe avocados
8 tsp fresh cilantro
Heat the oven to 200 ° C.
Finely chop the garlic and pepper. Heat some oil in a frying pan and fry the garlic and red pepper.
Add the kidney beans and corn and bake them together.
Then add the tomato sauce and heat it through.
Remove the pan from the heat and mix in the vegetable mince.
Place a Carrot tortilla on a baking sheet and spread the sauce mixture over the tortilla. Sprinkle the mozzarella on top. Repeat for the other tortillas. Bake the pizza wraps in a preheated oven for 15 minutes.
Meanwhile, boil the eggs. Make sure they are softly cooked (6 minutes), unless you prefer otherwise.
Mix the lemon juice with the crème fraîche. Remove the skin and seed from the avocado and slice it. Chop the cilantro as well.
Remove the pizzas from the oven and break the soft-boiled eggs over the pizzas. Divide the avocado over the pizzas. Serve with coriander and the crème fraîche sauce.