Make a fun, fresh and flavourful Mexican meal fit for entertaining with friends. From a smoky bean mix and pineapple pico de gallo to blue corn chips and a probiotic-rich “cheezy” sauce, there’s little chance of leftovers.
I N G R E D I E N T S
For the bean mixture:
- 1 teaspoon extra-virgin olive oil
- ½ red onion, diced
- 2 cloves garlic, crushed
- 400 g black beans
- 400 g diced tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chilli flakes
- Pinch celtic sea salt
For the probiotic cashew cheezy sauce
- ¼ cup cashews, soaked overnight
- ¼ cup coconut yoghurt
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
- Pinch sea salt and black pepper
For the guacamole:
- 1 avocado
- Juice of ½ lime
- Pinch sea salt
For the pineapple pico de gallo:
- ½ red onion, diced
- 1 cup pineapple, diced
- 1 cup fresh coriander, roughly chopped
- 1 cup cherry tomatoes, quartered
- Juice of 1 lime
- Pinch sea salt
To serve:
- 150 g blue corn chips
- 2 cups red cabbage, shredded
- 4 handfuls of rocket
- 1 jalapeno chilli, thinly sliced (optional)
M E T H O D
- Heat the olive oil in a saucepan over medium heat. Sauté the onion for 5 minutes. Add the garlic and spices and cook for one more minute. Then add the diced tomatoes, black beans and sea salt. Simmer for 5 minutes.
- Strain the cashews from the water they have soaked in overnight, then transfer to a blender. Blitz to combine the ingredients for the probiotic “cheezy” sauce. You may wish to add a tiny bit of filtered water at a time to thin to your desired consistency.
- Prepare the pico de gallo by adding the ingredients to a bowl and stirring to combine.
- Make the guacamole by mashing the avocado in a bowl with the lime juice and sea salt.
- To serve, spread a layer of blue corn chips onto your serving plates. Add a handful of fresh rocket and a handful of red cabbage to each. Follow with a generous scoop of the bean mixture. Top with pico de gallo, guacamole and a drizzle of cheezy sauce. Garnish with sliced jalapeno.