
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Salsa
- 250 g ripe tomatoes (approx. 2-3 tomatoes), deseeded and cut into quarters
- 1 jalapeño chilli trimmed and cut into halves (optional)
- 80 g red onion
- 1 tbsp lime juice
- ½ tsp salt
Sour "cream"
- 100 g raw cashews
- 100 g pine nuts
- 60 g lemon juice
- 150 g filtered water
- 1 - 2 pinches salt to taste
Avocado mash
- 2 avocados flesh only
- 1 - 2 tsp lime juice
- 1 - 2 pinches salt
- 1 - 2 pinches ground black pepper
Assembly
- 400 g refried beans (see Tips)
- ½ iceberg lettuce shredded
- 150 g vegan cheese grated (see Tips)
- fresh coriander leaves only, for garnishing
- corn chips to serve
- Nutrition
- per 1 portion
- Calories
- 357.8 kcal / 1502.8 kJ
- Protein
- 9 g
- Fat
- 27.3 g
- Carbohydrates
- 18.5 g
- Fibre
- 7.2 g