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Ingredients
Cashew sour cream
- 3 sprigs fresh chives, cut into quarters
- 1 garlic clove
- 120 g raw cashew nuts
- 150 g water
- 1 tsp sea salt
- 60 g brown onion
- 40 g lemon juice (approx. 1 lemon)
Black bean hommus
- 1 garlic clove
- 400 g canned black beans, rinsed and drained (approx. 250 g after draining)
- 60 g lemon juice (approx. 2 lemons)
- 30 g tahini (see Tips)
- 1 tsp ground cumin
- 2 pinches sea salt, to taste
- 2 pinches ground cayenne pepper, to taste
- 1 tsp paprika
- 40 g pitted Kalamata olives
Tomato and kidney bean sauce
- 1 brown onion (approx. 150 g), cut into halves
- 2 garlic cloves
- 30 g unsalted butter
- ¼ - ½ tsp dried chilli flakes, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground paprika
- 400 g canned tomatoes
- 60 g tomato paste
- 1 tbsp dark brown sugar
- 420 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
Nachos
- oil, for greasing
- 180 g cheddar cheese, cut into cubes (3 cm)
- 20 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 340 g corn chips
- Nutrition
- per 1 portion
- Calories
- 4770.8 kJ / 1135.8 kcal
- Protein
- 36.7 g
- Carbohydrates
- 83.1 g
- Fat
- 68 g
- Saturated Fat
- 25.3 g
- Fibre
- 22.4 g
- Sodium
- 1681.1 mg
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