By annaEats
Mexican Plate
6 steps
Prep:20minCook:20min
Another perfect sharing plate! Can’t count on my fingers how many times me and my boyfriend have had this as a Friday dinner! You can substitute the cashew sour cream for coconut yogurt.
Updated at: Thu, 17 Aug 2023 13:24:52 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories583.4 kcal (29%)
Total Fat23.2 g (33%)
Carbs81.4 g (31%)
Sugars15.7 g (17%)
Protein18.4 g (37%)
Sodium1376.9 mg (69%)
Fiber16.9 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
500gpotatoes
1 tsppaprika powder
220gkidney beans
drained
400gcrushed tomatoes
1 Tbspcumin ground
1 tspsmoked paprika powder
½ tspcayenne
ground
½ tspsea salt
½ tspblack pepper
ground
1avocado
0.5tomato
1 Tbsplime juice
0.5red onion
½ cupfresh coriander
½ tspblack pepper
ground
½ cupcashew sour cream
½ cupfresh coriander
1 Tbspsriracha
Instructions
Step 1
Preheat the oven to 400F/200C degrees
OvenPreheat
Step 2
Slice the potatoes and place them in a bowl together with the spices and combine
Knife
Bowl
Step 3
Bake them in the oven for about 15 minutes or until the potatoes are starting to get brown
OvenHeat
Step 4
Make the chili by adding all of the chili ingredients in a pan, let simmer on medium heat for about 10 minutes until it becomes thicker
Pan
CooktopHeat
Step 5
Prepare the guacamole by mashing the avocado, chop the tomato, onion & coriander and add to a bowl together with rest of the ingredients, stir with a fork until combined
Step 6
Now it’s time to create a plate! Start by placing the potatoes and then continue with the chili and guacamole, top with vegan sour cream and cilantro. Enjoy!
Notes
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Delicious
Easy
Under 30 minutes
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