Summer Tortillas with Jalapeño Hummus
Ingredients
- 2 red onions
- 100 ml white wine vinegar
- 100 ml boiling water
- 50 g sugar
- Pinch of salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 pre-cooked corn cobs
- 1 avocado
- Juice of 1 lime
- 8 mini tortillas
- 175 g Maza Bio Hummus Jalapeño
- 200 g can black beans
- Jar of jalapeño slices
- Fresh cilantro
Preparation
Peel the onions and cut them lengthwise into pieces. In a bowl, mix the vinegar with the boiling water, sugar, and a pinch of salt until the sugar dissolves. Add the onions and set aside.
Preheat the oven to 220 degrees Celsius. Meanwhile, mix the dry spices and 1/4 teaspoon salt with the olive oil.
Rub the corn cobs with the spice mixture and roast them for about 20 minutes on baking paper in the oven, turning halfway.
Cut the avocado into slices and sprinkle with lime juice.
Warm the tortillas according to the package instructions, stack them, and keep warm in aluminum foil.
Remove the corn cobs from the oven and cut the corn off the cob.
Spread a scoop of Jalapeño Hummus on each tortilla, then add black beans, corn, avocado, and pickled red onion. Garnish with jalapeño slices and cilantro.
