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Scrumptious Mexican Vegan Bowl

Serves 4 Prep 20 mins Cook 10 mins
  • 1 Tbsp (15ml) oil
  • 1 Onion
  • 1 tsp (5ml) ground cumin
  • 1 Can (410g) black beans
  • 4 Cups (160g) lettuce
  • 1 Cup (150g) cherry tomatoes
  • 1 Can (410g) sweetcorn
  • 2 Avocados
  • 2 Cups (250g) Nachos chips
  • 1 Cup (60g) cheddar cheese
  • 2 Tbsp (30ml) fresh coriander
  • Black pepper
  • ⅔ Cup (160ml) sour cream
  1. Make the dressing by mixing the sour cream and MAGGI Sweet Chilli Sauce together.

  2. Place the lettuce in a bowl and stack the ingredients on top of the lettuce in a clockwise position – the refried bean mixture, sweetcorn, tomatoes, sliced avocado and nacho chips on top.

  3. Top the salad with some dressing, grated cheese, coriander and season to taste.

  4. Heat the oil in a pan and gently fry the onions for 3-4 minutes. Add the black beans, cumin and MAGGI Sweet Chilli Sauce and cook for 3-4 minutes. Remove from the heat and gently mash the beans to a chunky mixture.

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