Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Tortilla pockets
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 423
  • Fat about 27g
  • Carbohydrates about 26g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 1 tin corn kernels (approx. 140 g)
  • 1 tbsp olive oil
  • 200 g baby spinach
  • 2 sprigs oregano
  • 1 courgette
  • 150 g medium-aged Appenzeller
  • 0.5 tsp salt
  • 1 avocado
  • 0.25 tsp salt
  • 1 lime
  • a little pepper
  • 2 tbsp water
  • 8 mini-tortillas
  • 2 tbsp water
  • 2 tbsp olive oil
  • Apron, Bowl, Brush , Colander, Fork, Frying pan, Lemon squeezer, Paring knife, Rösti grater, Spatula, Tablespoon, Teaspoon, Timer, small bowl, Kitchen scales, Can opener
View these products
And that's how it's done
And that's how it's done
Grate the courgette, drain the sweetcorn. Tear off the oregano leaves. Heat the oil in a frying pan. Sauté the courgette, sweetcorn, oregano and spinach for approx. 5 mins., continue to cook until almost all of the liquid has evaporated. Place in a bowl and allow to cool slightly. Grate the cheese, mix into the vegetables, season with salt.
Cut the lime in half, squeeze 1 tbsp of juice into a bowl. Halve the avocado, remove the stone, scoop out the flesh with a spoon, add to the lime juice along with the water, mash finely with a fork, season.
Spread the filling on one half of each tortilla, leaving a border of approx. 1 cm. Brush the edges with water, fold over the tortillas, press the edges down firmly with a fork. Brush both sides of the tortillas with oil. Fry the parcels in the same frying pan for approx. 2 mins. on each side, serve with the dip.