tortilla technician

The best way to keep you moving is this Mexican One Cylinder Monster. Miguel, the tortilla technician has opened the hood, so you can take a peak at the food that powers this beast. Shiny black beans, bright red bell peppers and the best oil on earth – olive oil. And that’s just a few of the parts. It might look a bit complicated, but hey, everybody can do the job.

How to:

  • Finely chop 1 medium red onion and 1 clove of garlic. Dice 1 red bell pepper. Put a large pot over medium heat, add 2 tablespoons olive oil and sauté onion, garlic and bell pepper 3-4 minutes
  • Rinse and drain one 8-ounce can kidney beans and one 8-ounce can black beans. Add to the pot. Stir in 1 tablespoon tomato paste, 1 teaspoon ground cumin and ¼ teaspoon chili powder. Add ¼ cup water and cook 10 minutes over low heat, stirring frequently. Season to taste with freshly ground black pepper.
  • Meanwhile, quarter 20 cherry tomatoes and finely chop 1 shallot. Combine with 1 tablespoon olive oil. Season to taste and set aside.Remove the stone from 2 avocados. Score the inside in a crisscross pattern and scoop out the flesh. Mash the avocado. Add 1 tablespoon lime juice. Season to taste with salt.
  • Cut ¼ head iceberg lettuce into small strips.
  • In a large bowl mix 1½ cup whole-grain spelt flour, ½ cup cornmeal and ½ teaspoon salt. Combine with 3 large organic eggs and gradually add 2 cups water. Whisk until well combined. Grease a non-stick frying pan over medium heat with coconut oil. Add enough of the batter to fry one tortilla. When lightly browned – flip over and fry the other side. Stir batter again, before you fry another tortilla, as the cornmeal tends to sink to the bottom of the bowl. Fry more tortillas until batter is finished.
  • Put cherry tomatoes, mashed avocado, iceberg lettuce, 1 cup grated Cheddar, 1 cup Greek yogurt, and a few of sprigs cilantro on the table.
  • Ladle beans onto tortillas. Top with the other ingredients.





ingredients / metric

for the tortilla’s

  • 175g whole-grain spelt flour
  • 75g yellow cornmeal
  • 3 large organic eggs
  • 2 cups water
  • ½ teaspoon salt
  • coconut oil, for greasing

for the beans

  • 1 medium red onion
  • 1 clove garlic
  • 1 red bell pepper
  • 2 tbsp olive oil
  • 1 can (240g) kidney beans
  • 1 can (240g) black beans
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • ¼ tsp chili powder
  • 60 ml water

on the side & for garnish

  • 20 cherry tomatoes
  • 1 shallot
  • 1 tbsp olive oil
  • 2 avocados
  • 1 tbsp lime juice
  • ¼ head iceberg lettuce
  • 1 cup grated Cheddar
  • 1 cup Greek yogurt
  • 6 sprigs coriander