Vegetable nachos with lime sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 6
Calories 218, total fat 7 G., saturated fats 2 G., proteins 9 G., carbohydrates 31 G., fiber 13 G., cholesterol 5 mg, sodium 862 mg, sugar 6 G.

Make a nacho plate lighter, healthier, and lower-calorie by replacing traditional chips with sliced vegetables and small lettuce leaves. Arrange fresh vegetables on a platter and top with a spicy black bean filling. A great appetizer for house parties. Pull out a cucumber or radish slice from the plate and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
1 small onion, diced
1 clove garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 can (120g) chopped green chili peppers
1 can (430 g) black beans
Half a small red onion, diced
1/4 cup apple cider vinegar
3/4 cup plain Greek yogurt
Juice of 1 lime
A pinch of cayenne pepper
Half a cucumber, thinly sliced diagonally
1 jicama, peeled and thinly sliced
5 radishes, thinly sliced diagonally
2 heads small lettuce, leaves separated
Diced avocado, pickled jalapeño rings, chopped fresh cilantro, crumbled cotija cheese – for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Beans:

Heat the olive oil in a large skillet over medium-high heat. Add the yellow onion and cook until almost translucent, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Stir in the chili powder and cumin. Add the green chili, beans, 1/2 cup water, and 1/2 teaspoon each of salt and black pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until most of the liquid has evaporated, about 8 minutes; set aside.
Meanwhile, marinate the red onion:

Combine the red onion, vinegar, and 1/4 cup water in a small bowl. Let sit until the liquid turns bright pink and the onion softens, 10 to 15 minutes; drain.

Creamy sauce:

In a small bowl, combine yogurt, lime juice, cayenne pepper, 4 tablespoons water and 1/2 teaspoon salt.
Place the cucumber, jicama, radish, and lettuce on a platter. Top with the beans, sauce, avocado, jalapeño, pickled red onion, cilantro, and cheese.