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Ingredients
Nachos with Avocado Cream
- Ingredients
- 1 scallion
- 6 ozs Kidney beans (Drained, canned)
- 4 ozs Corn (Drained, canned)
- 1 Beefsteak tomato
- 5 Tbsps lemon juice
- salt
- peppers
- ½ tsp sugar
- 1 generous pinch Mustard
- 1 dash Sambal oelek
- 1 green chili pepper
- 1 garlic clove
- 1 ripe Avocado
- 1 Tbsp cream cheese
- 1 Tbsp Lime juice
- white peppers
- 32 round Tortilla chip
For the salsa, rinse and trim the scallion. Finely dice the white parts, and thinly slice the green parts. Reserve half of the greens for garnish.
Add the beans to a colander, rinse under cold water, and drain. Drain the corn also. Blanch the tomatoes in boiling water. Remove from the water and peel. Finely dice the tomatoes.
Mix the lemon juice, sugar, and mustard with the sambal oelek. Season to taste with salt and pepper. Mix with the scallions, beans, corn, and tomato. Set aside and let rest for 30 minutes.
For the avocado cream, rinse, trim, and finely dice the chili. Peel and finely chop the garlic. Halve the avocado lenghtwise, remove the seed, and remove the flesh from the shell.
Puree the avocado, garlic, chili, cream cheese, and lime juice in a blender. Season to taste with salt and white pepper.
Top the tortilla chips with the avocado cream and the salsa. Garnish with the reserved scallions, and serve.
(Percentage of daily recommendation)
| Calorie | 30 cal. | (1 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |