Ingredients:
4 large flour tortillas
150 g of mashed beans
150 g boneless chicken breast
100 g shredded mozzarella cheese
1 avocado
1 tbsp oil
Salt and pepper
Preparing:
Cook spiced chicken breast in a skillet with oil.
Cut into strips.
Place on each tortilla a bit of beans, chicken, avocado and mozzarella cheese.
Season it with salt and pepper.
Place another tortilla on top.
Cook in a skillet or griddle until brown on both sides and serve.
Ingredients:
7 cups chicken stock
1 cup dried canellini beans, covered and soaked overnight in cold water
4 ounces soup pasta
6 tbsp olive oil
4 tbsp chopped parsley
2 garlic cloves, chopped
Salt and pepper
Preparing:
Drain the soaked beans and place them in a pan.
Add the chicken broth and bring to the boil.
Reduce the heat and let simmer for 2 hours.
Process about half the beans in a food processor, return the purée to the pan and stir well.
Bring the suop to the boil and cook for 10 more minutes.
Heat 4 tbsp of the olive oil in a pan.
Add garlic an cook over low heat for 5 minutes.
Stir the garlic, salt, pepper and parsley into the soup.
Drizzle the remaining olive oil and serve.
Ingredients:
800 g white beans
185 g tuna
2 chopped tomatoes
1 chopped onion
1 garlic clove minced
2 tbsp chopped parsley
2 tbsp olive oil
2 tbsp lemon juice
2 tsp honey
Preparing:
Mix the beans with onion, parsley, tuna and tomato.
Mix well olive oil with the lemon juice, honey and garlic.
Bathe salad with dressing.
