- Prepare ALPENHAIN Baked Camembert in a hot oven according to package instructions (add lingonberries, if using). Meanwhile, wash and quarter the tomatoes. Clean salad, wash, shake dry and cut into strips. Pour the beans into a sieve, rinse with cold water and drain. Drain the jalapeños and cut into rings. Wash parsley and shake dry. Remove leaves from stems and chop. Halve the lime and squeeze juices out.
- Heat the tortillas one at a time in a hot pan without fat. Place the tortillas side by side on a work surface. Spread the tortillas with sour cream. Spread salad, tomatoes, beans and jalapeños on top. Take the Camembert out of the oven, cut them into strips and cover the tortillas with them. Garnish with chopped parsley. Season with salt and pepper. Add lime juice and Tabasco as desired. Roll up and arrange the tortillas.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|4 pieces||ALPENHAIN Baked Camembert|
|12 g||cherry tomatoes|
|180 g||romaine lettuce hearts|
|425 ml||kidney beans|
|200 g||sour cream|
|a few dashes of Tabasco, to taste|