Mini Lavash Baked Cups with Bean Filling

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 75 g
2. 2 Canned red beanspack 400 g ≈ $1.10 80 g
3. 3 Tomatoes≈ $4.67 per kg 90 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Onions≈ $1.60 per kg 70 g
6. 6 Hard cheesepack 200 g ≈ $2.70 25 g
7. 7 Sunflower oil 15 ml
8. 8 Salt 2 g
9. 9 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion⁵ and sauté in oil for 3 minutes until soft.

2. Grate the carrot⁴ coarsely, add to the onion⁵, and cook for 4 minutes.

3. Stir in the beans and salt, simmer covered for 10 minutes until the filling thickens.

4. Preheat the oven to 200°C (390°F). Cut the lavash into pieces, shape into cups in muffin tins or on a baking sheet, and fill with the bean mixture.

5. Cube the tomatoes³ and place them over the beans, then sprinkle with grated cheese.

6. Bake for 10–12 minutes at 200°C (390°F) until the cheese is golden and the edges are crisp.

7. Transfer the cups to plates and garnish with chopped dill⁹.