Nacho Bowl with Coconut Sour Cream
Ingredients
Coconut sour cream
- 1/3 cup natural coconut yoghurt
- 1 tbsp lime or lemon juice
- 1/4 tsp apple cider vinegar
- 1/4 tsp salt
Bean mix
- 1/2 brown onion, diced
- 1 garlic clove, crushed
- 1/4 cup tomato paste
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp chilli
- 2 tsp parsley flakes
- 425g can of black beans, drained and rinsed
- 1/2 lemon, juiced
- 1/2 lime, juiced
- Salt and pepper to taste
Toppings
- 2-3 handfuls corn chips
- 2 cups shredded lettuce
- 5 cherry tomatoes, halved
- 1/3 cup shredded cabbage
- 1/3 cup corn kernels
- 1 chilli, diced
- 1/2 capsicum (bell pepper), diced
- Vegan cheese if you have any on hand
Preparation
Combine the coconut sour cream ingredients in a bowl until smooth.
In a pan on medium heat, cook the onion and garlic in a splash of water until translucent. Stir through the tomato paste and spices until fragrant.
Add the black beans, lemon juice, lime juice, salt, and pepper to the pan and cook for 5 minutes on high heat, adding a splash of water if needed.
Add corn chips to a bowl and top with the bean mix and other ingredients.
Add guacamole and drizzle with the coconut sour cream, then enjoy.
