Ingredients
- 1 kg Ardo Butternut
- 700 g Ardo Black beans
- 500 g Ardo Mediterranean-style brunoise
- 250 g Ardo Mexican-style herb mix
- 150 g Ardo Shallots
- 500 g grated Emmental
- 1 l tomato coulis
- 300 ml vegetable stock
- 6 wraps
- Dash of olive oil
- Salt and pepper
Allergens
Gluten
Lactose
Preparation
- Cook the shallots with half of the Mexican-style herb mix and the Mediterranean brunoise in a dash of olive oil.
- Moisten with the vegetable stock and continue to cook the vegetables. Add the tomato coulis. Simmer the sauce for a while and season with salt and pepper. Mix half of the black beans in the sauce.
- Layer in the baking dish with the wraps, some grated Emmental and the sauce. Finish the dish with the rest of the cheese and the black beans.
- Briefly fry the butternut in olive oil together with the rest of the Mexican-style herb mix. Spread this over the baking dish and bake for 30 minutes in the oven at 180°C.
Ardo products used in this recipe
