Vegan Mexican Soyrizo Salad
with black beans, bell pepper, tortillas and cumin lime dressing
Informations supplémentaires
25 min.
|
567 kcal
|
easy
|
|
Printable version
1. Setup
Drain and rinse the beans. Cut the peppers into thin strips. Dice the tomatoes. Chop the lettuce. Chop the cilantro. Cut the tortillas into triangles.
2. Make the sauce
In a bowl, mix the mayonnaise with 1-2 tsp. of spices and a drizzle of oil. Season to taste.
3. Season the beans
Place the beans in a bowl with the cilantro, the remaining spices, a dash of lime juice, a drizzle of oil, salt and pepper.
4. Fry the tortillas
Heat a drizzle of oil in a skillet over medium-high heat. Fry the tortillas for about 1-2 minutes on each side until browned. Transfer on a paper towel. Add salt.
5. Cook the soyrizo
Add the soyrizo to the pan. Cook 3-4 minutes until warmed through.
6. Plate your dish
Mix the lettuce with the beans, tomatoes and bell pepper. Serve and garnish with the soyrizo, tortillas and sauce. Add lime juice to taste. Bon appétit!
250gSoyrizo
2unitCorn Tortilla(s)
298.5gBlack Beans
1unitTomato(es)
1unitCilantro
1unitPepper(s)
60mlVegan Mayonnaise
0.5unitRomaine Lettuce Heart(s)
10gSpice Mix (Cumin Powder,Onion Powder,Smoked Paprika,Dried Oregano)
1unitLime
What you need
pan, tongs, bowls, strainer
567 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
22g
34%
cholesterol
5mg
2%
fiber
19g
76%
protein
29g
saturated
3g
15%
sodium
842mg
35%
sugar
24g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg