Layered bean dip
Spiced beans, avocado, yogurt and fresh salsa layered in a dish, with tortilla chips for scooping. Party-table food, with no cooking beyond warming the beans.
- Time
- 25 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Drain and rinse the kidney beans. Warm them in a small pan with the cumin, smoked paprika, 3 tbsp of water and a pinch of salt for 4 minutes, then mash to a thick, chunky purée.
- Halve and stone the avocados and mash the flesh with the juice of the lime and a pinch of salt.
- Finely chop the cherry tomatoes and half of the coriander, and mix them with a pinch of salt to make the salsa. Chop the jalapeños.
- Spread the beans over the base of a shallow dish, then add even layers of avocado and then coconut yogurt.
- Top with the salsa and jalapeños and tear the remaining coriander over the top.
- Serve with the tortilla chips on the side for scooping.
Tip Layer it close to serving; if it waits, the avocado browns and the salsa waters the layers.
Per portion
| Energy | 850 kcal |
| Protein | 18 g |
| Carbohydrate | 71 g |
| of which sugars | 7 g |
| Fat | 50 g |
| of which saturates | 13 g |
| Fibre | 21 g |
| Salt | 1.43 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- kidney beans1 tin
- cumin1 tsp
- smoked paprika1 tsp
- avocado2
- lime1
- cherry tomatoes150 g
- coriander½ bunch
- jalapeños30 g
- coconut yogurt100 g
- tortilla chips150 g
