Serves a Party of 4
Here we have one of my “lazier” meals that I find myself preparing on those nights where I don’t quite want to dive into making tacos or burritos, so I just chop up some good and tasty veggies featuring jalapenos, yellow bell peppers, cilantro, black olives, as well as some cooked black beans and the uniquely made cashew queso to drizzle atop some beautiful and photogenic blue corn tortilla chips.
It could be the perfect snack to share with a friend or two or even crush all by yourself for a satisfying and easy dinner.
Ingredients:
- 4 Cups of Blue Corn Tortilla Chips
- 2 Sliced Jalapenos
- 1 Diced Yellow Bell Pepper
- 1 Cup of Sliced Black Olives
- 1 Can of Cooked Black Beans
- 1 Cup of Soaked Raw Cashews
- 1 Cup of Oat Milk
- 1 Cup of Finely Chopped Cilantro
- 1 Avocado
- 1 Squeezed Lime
- 1 Teaspoon of Cumin
- Pinch of Salt (to taste)
Begin by ensuring the raw cashews have been soaked in water for a few hours or boiled in water for at least 15 minutes.
Blend together the cashews, cilantro, avocado, oat milk, squeezed lime, cumin, and salt until you have an extremely creamy mixture and set aside.
Cook the black beans by boiling them for around 5 minutes.
Lay down the blue corn tortilla chips on a plate of your choice followed by the jalapenos, yellow bell pepper, black olives, and black beans.
Finally, drizzle on the cashew queso and dig in!
Plant Sugar Kitchen 