Mexican style piadinas


(for 4 people)
3 piadinas or wheat tortillas
250 ml Bio Pure Almond Drink
25 g extra virgin olive oil
30 g cornstarch
1 generous spoonful of yeast
Black Pepper
Chili Powder
3 peppers (yellow, red, green)
100 g red beans
1 bunch of black cabbage⁠

Made with


Make a béchamel sauce by combining the Almond Drink, the cornstarch, the oil, the nutmeg, pepper, chili powder and a pinch of salt in a saucepan. Cook until thickened, turn off the heat and then add the yeast.

Cut all the vegetables into small pieces and brown them with oil and salt in a pan together with the beans. Add them to the béchamel sauce and leave everything to cool well.

Spread a few spoonfuls of the vegetable béchamel sauce in a piadina, close it in half and seal the edges with a fork. In a nonstick pan brown the piadina on both sides brushed before with olive oil. Cut the piadina in half and serve!