I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! Welcome to day one!
The ingredients list for today included: Tortilla wraps, sour cream, mustard, mixed herbs, Leerdammer Original, salad, red onion, a small pepper, tomatoes, balsamic vinegar, avocado and black beans.
I did not receive all of the ingredients in the list and so I have had to improvise with some variations.
Because I didn't receive any black beans, I was told I could use any bean that I did have and I just happened to have a tin of refried beans, which got my tastebuds tingling and my brain ticking away. I came up with crisp tortilla roll sandwich served with chunky guacamole and sour cream. Crisp on the outsides and filled with a spicy cheesy vegetable and bean mixture with a chunky guacamole for dipping and some sour cream to cool it off, it went down a real treat! If you are heartier eaters this might serve only two.
*Crisp Mexi Roll Ups with Chunky Guacamole*
Makes 4 servings
Spicy roll ups, browned in a skillet until the cheese melts and serve with a simple and delicious guacamole and sour cream for dipping.
2 flour tortilla wraps
1 215g tin of re-fried beans (about 1 cup)
(I like the spicy ones)
8 slices of Leerdammer Original Cheese
1 medium red onion, peeled and finely chopped
1/2 red pepper, trimmed and finely chopped
1/2 yellow pepper, trimmed and finely chopped
1 medium ripe tomatoe, chopped and drained
1 ripe avocado
the juice of 1/2 lime
1 TBS dried coriander flakes
salt and black pepper
a bit of oil
sour cream and parsley to garnish (optional)
Take the flour tortillas and lay them out flat on the counter. Divide the refried beans amongst the tortillas and spread them out to cover. Lay two slices of leerdammer cheese over top of the refried beans to cover. Mix together the chopped onion, peppers, and tomatoes. Sprinkle half of these over top of the cheese on the bean covered tortilla wraps. Roll up tightly and set aside.
Mash the avocado with the lime juice, just until chunky. Stir in the remaining vegetables along with the coriander flakes and salt and black pepper to taste. You will want to leave it quite chunky. Set aside.
Cut your tortilla wraps in half crosswise on the diagonal. Coat a nonstick skillet with some oil and heat over medium heat. Add the tortilla wraps and brown them lightly on all sides, until the cheese melts and they are heated through.
Place one half of each wrap onto a plate along with one fourth of the guacamole. Top the quacamole with a tsp of sour cream and some parsley (if using) and serve immediately.
The cheese used in today's recipe was Leerdammer Original. The popular classic convinced since 1978 with its mild-nutty taste: smooth, creamy LEERDAMMER® in handy sandwich-sized slices.
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