Mexican
Easy
Main course
Scrumptious Mexican Vegan Bowl
30Min
Easy
15
g
Oil, Olive, Salad Or Cooking
1
Onions, Raw
1
tsp
Spices, cumin seed
410
g
Beans, black, mature seeds, raw
160
g
Lettuce, green leaf, raw
150
g
Cherry Tomatoes, Halved
410
g
Sweetcorn, Cooked
2
Avocados, raw, all commercial varieties
TEST LABEL
250
g
Snacks, tortilla chips, nacho cheese
60
g
Cheese, Cheddar
30
g
Coriander (Cilantro) Leaves, Raw
5
g
Spices, Pepper, Black
160
g
Cream, sour, cultured
45
g
MAGGI Sweet Chilli Sauce
.
Nutrition Value
Energy
1475.76 kcal
Carbohydrates
223.21 g
Protein
42.2 g
Fats
50.69 g
Information per serving
Instruction
30 Minutes
Heat oil
8 Min
Heat the oil in a pan and gently fry the onions for 3-4 minutes. Add the black beans, cumin and MAGGI Sweet Chilli Sauce and cook for 3-4 minutes. Remove from the heat and gently mash the beans to a chunky mixture.
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Make the dressing
2 Min
Make the dressing by mixing the sour cream and MAGGI Sweet Chilli Sauce together.

Assemble ingredients
3 Min
Place the lettuce in a bowl and stack the ingredients on top of the lettuce in a clockwise position – the refried bean mixture, sweetcorn, tomatoes, sliced avocado and nacho chips on top.

Dress the salad and season
2 Min
Top the salad with some dressing, grated cheese, coriander and season to taste.
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