Nacho Bowl with Coconut Sour Cream
Ingredients
- 1/3 cup natural coconut yoghurt
- 1 tbsp lime or lemon juice
- 1/4 tsp apple cider vinegar
- 1/4 tsp salt
- 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 (16oz) can of black beans, drained and rinsed
- 1/2 lemon, juiced
- 1/2 lime, juiced
- salt and pepper to taste
- 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 ingredients in a bowl until smooth
Bean mix
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 cooking until fragrant
Add in the black beans, lemon, lime, salt/pepper and cook for 5 minutes on high heat, if needed add a splash of water
