Layered Mexican dip

Layered Mexican dip

4.8 88 avaliações

Preparação 15min

Total 25min

10 portions

Ingredientes

Salsa

ripe tomatoes (approx. 2-3 tomatoes), deseeded and cut into quarters
250 g
jalapeño chilli trimmed and cut into halves (optional)
1
red onion
80 g
lime juice
1 tbsp
salt
½ tsp

Sour "cream"

raw cashews
100 g
pine nuts
100 g
lemon juice
60 g
filtered water
150 g
salt to taste
1 - 2 pinches

Avocado mash

avocados flesh only
2
lime juice
1 - 2 tsp
salt
1 - 2 pinches
ground black pepper
1 - 2 pinches

Assembly

refried beans (see Tips)
400 g
iceberg lettuce shredded
½
vegan cheese grated (see Tips)
150 g
fresh coriander leaves only, for garnishing
corn chips to serve

Nutrição por 1 portion

Energia 357.8 kcal / 1502.8 kJ

Proteína 9 g

Gordura 27.3 g

Hidratos de carbono 18.5 g

Fibra 7.2 g

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Também apresentado em

Dips & savoury spreads 52 Receitas
Austrália e Nova Zelândia

Plant to Plate 120 Receitas
Austrália e Nova Zelândia

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