“Mouthwatering Veggie-Loaded Cuban Snack: A Perfect Vegetarian Delight!”
Discover an easy and flavorful vegetarian Cuban Snack recipe that combines the best of traditional ingredients and techniques. Perfect for a quick meal or party appetizer, this dish is packed with protein, fiber, and deliciousness!
Allergens
Dairy (queso fresco)
Ingredients
- 2 cups cooked black beans (preferably homemade)
- 1 large ripe avocado, diced
- 1 cup shredded lettuce
- 1/4 cup grated carrots
- 1/4 cup crumbled queso fresco
- 1/2 cup corn chips or tortilla chips
- 1 tablespoon chopped cilantro
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the cooked black beans, avocado, lettuce, grated carrots, and crumbled queso fresco. Gently mix until well combined.
- Season with salt and pepper to taste. Set aside.
- Arrange a generous portion of the bean mixture on each plate.
- Top with a handful of corn chips or tortilla chips for added crunch.
- Sprinkle cilantro leaves over the top, and garnish with lime wedges.
Chef’s Insight
The combination of flavors and textures in this dish is key to its success. Be sure to use ripe avocado for creaminess and fresh cilantro for a burst of flavor.
Notes
Feel free to adjust the ingredient quantities according to your preference for more or less crunch, creaminess, or flavor.