Ingredients: 2 corn tortillas, 120 grams of avocado, 150 grams of bell pepper, 1 chili pepper, 70 grams of spinach, 100 grams of onions, 1 gram of ground cumin, 40 grams of mustard, 1 lime, 40 grams of cashews.
Preparation:
Soak cashews in water for 15-20 minutes. Transfer the nuts to a blender bowl, add lime juice, mustard, 50 ml water and blend until smooth.
Chop the peppers, onions and avocado into strips, cut off a few slices of chili and chop it. Heat 2 tablespoons of olive oil in a skillet and add chopped peppers, onions, some chili, sprinkle with caraway seeds, stir and cover. Fry over medium heat for 3 minutes, stirring occasionally.
Add 50 ml of water to the pan and simmer for another 3-5 minutes. Reduce heat, add sauce, stir and leave for another 2-3 minutes. Remove skillet from heat.
Fry the tortilla in a dry skillet over medium heat for 1-2 minutes on one side. On the toasted side, place half the vegetables, add half the spinach, avocado, fold in half (you can use a toothpick to secure), and fry in a pan for 1-2 minutes. Cut the tortilla in half and serve.
Use the second flatbread to prepare the second portion.
Bon appetit!