Mexican Style Tortilla with Spinach, Mushrooms and cucumbers salad

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Benoo with Taquera from Tlaxcalli



In the Benoo kit:

tortillas, cucumber, sour cream, spinach, potatoes, mushrooms, onion, chives, chilli

What you need at home:

Oil, vinegar, salt, pepper


Total cooking time (incl. resting time): approx. 40 min.

Allergen: dairy

What’s needed in the kitchen: 2 pans, bowls and a cutting board.

Tip: All vegetables can be cooked in one pan. Their cooking time differs so we start to fry the potatoes for 10 minutes then add the mushrooms and cook together for an additional 10 min then add the spinach and cook for 3 min.


Wash the potatoes and cut it in cubes (1cm x 1cm)

Hit up a pan with 2 tbsp. of oil. Add the potatoes and fry for 10 min.


While the potatoes are cooking, clean the mushrooms and cut in quarters. Add them to the pan with the fried potatoes, and cook together for ca. 10min.


Wash the spinach and add them to the pan. Fry them ca. 3min

Add 1tsp of salt to taste.

Cucumber and sour cream and chives dip

Cucumber side salad

Wash and cut the cucumber in cubes.

For the dressing, mix 2 tbsp oil, 1tbsp vinegar, 1tbsp sour cream, salt and pepper. Add cucumber cubes.


Rince the chives, dry it with a clean kitchen towel and cut it finely and mix with 2 tbsp oil, salt, pepper and the sour cream.


Just before serving: heat the tortillas on both sides one after the other in the pan until warm. 

Dress each tortilla with cooked vegetables, a dollop of the dressing. Serve with cucumber salad. Enjoy! 



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