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[av_heading heading=’Mexikanischer Bohnenteller’ tag=’h1′ link_apply=” link=’manually,http://’ link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” margin_sync=’true’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” av_uid=’av-jx4zvi0g’ custom_class=” admin_preview_bg=”][/av_heading]
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Zutaten für 4 Portionen:
- 125 g Kidneybohnen (im Glas)
- 125 g schwarze Bohnen (im Glas)
- 125 g Linsen (im Glas)
- 1 Glas Mais
- 2 Paprikaschoten
- 1 Zwiebel
- 1-2 Knoblauchzehen
- ½ Chilischote
- 1 TL Olivenöl
- 1 Dose Tomaten, stückig
- 1TL scharfes Paprikapulver
- 1 Prise Salz
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Zubereitung:
Bohnen und Linsen abtropfen lassen. Zwiebeln und Knoblauchzehe schälen und in Würfel schneiden. Chilischote waschen, längs halbieren, entkernen und fein schneiden.
Öl in der Pfanne erhitzen und Zwiebeln, Knoblauchzehe und Chili anschwitzen. Tomaten dazugeben und köcheln lassen.
Paprika waschen und in Streifen schneiden. Bohnen, Linsen, Paprika, Salz und Mais in die Pfanne geben und 10 Minuten köcheln lassen.
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Nährwert pro Portion
150 kcal/22 g Kohlenhydrate/7 g Eiweiß/4 g Fett
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