Preparation
Wash the cucumber, halve lengthways and scrape out the seeds.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_1_M.jpg)
Cut the cucumber into cubes, place in a bowl with some salt, mix and leave to stand.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_2_M.jpg)
Halve the avocado and remove the stone.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_3_M.jpg)
Remove the skin and finely chop the flesh.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_4_M.jpg)
Place the flesh in a bowl, squeeze over the lemon juice and blitz to a smooth puree with a hand blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_5_M.jpg)
Add the crème fraîche and crushed garlic, and season with salt and pepper to taste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_6_M.jpg)
Rinse the cucumber cubes under running water and drain well.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_7_M.jpg)
Wash, halve, deseed and dice the peppers.
Place the canned beans in a sieve, rinse thoroughly and drain.
Wash the spring onions and cut into fine rings.
Set aside 1 tbsp of spring onions, then mix the rest with the cucumbers and peppers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_8_M.jpg)
Add the vinegar and oil and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_9_M.jpg)
Spread the tortillas with the avocado cream.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_10_M.jpg)
Place the vegetables on top, fold over the tortillas and serve. Place two tortillas on each plate. Top with the remaining avocado cream and serve sprinkled with spring onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000304/000304_step_11_M.jpg)