Nachos with beans and cashew sour cream

Nachos with beans and cashew sour cream

4.4 96 ratings

Prep. 30 min

Total 50 min

4 portions

Ingredients

Cashew sour cream

fresh chives cut into quarters
3 sprigs
garlic clove
1
raw cashew nuts
120 g
water
150 g
sea salt
1 tsp
brown onion
60 g
lemon juice (approx. 1 lemon)
40 g

Black bean hommus

garlic clove
1
canned black beans rinsed and drained (approx. 250 g after draining)
400 g
lemon juice (approx. 2 lemons)
60 g
tahini (see Tips)
30 g
ground cumin
1 tsp
sea salt to taste
2 pinches
ground cayenne pepper to taste
2 pinches
paprika
1 tsp
pitted Kalamata olives
40 g

Tomato and kidney bean sauce

brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
unsalted butter
30 g
dried chilli flakes to taste
¼ - ½ tsp
ground cumin
1 tsp
ground coriander
1 tsp
ground paprika
2 tsp
canned tomatoes
400 g
tomato paste
60 g
dark brown sugar
1 tbsp
canned kidney beans rinsed and drained (approx. 250 g after draining)
420 g

Nachos

oil for greasing
cheddar cheese cut into cubes (3 cm)
180 g
Parmesan cheese crust removed and cut into pieces (3 cm)
20 g
corn chips
340 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1681.1 mg

Protein 36.7 g

Calories 4770.8 kJ / 1135.8 kcal

Fat 68 g

Fibre 22.4 g

Saturated Fat 25.3 g

Carbohydrates 83.1 g

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