Layered Mexican dip
TM6 TM5

Layered Mexican dip

5.0 (2 ratings)

Ingredients

Pico de Gallo

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

Sour "cream"

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

Guacamole

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

Assembly

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

Nutrition
per 1 portion
Calories
1502.8 kJ / 357.8 kcal
Protein
9 g
Carbohydrates
18.5 g
Fat
27.3 g
Fibre
7.2 g

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