Summary

Ingredients

• 400 g kidney beans
• 2 handfuls tortilla chips
• 1 cup rice
• 2 tablespoon jalapeños, green
• Salsa
• salt and pepper

For the dip:

• 2 avocado (s)
• 1 pinch (s) nutmeg
• Lime juice
• salt and pepper

For the vegetables:

• 200 g mushrooms
• 2 bell pepper (s)
• 1 zucchini
• salt and pepper

For the salad:

• 2 spring onion (s)
• 1 lettuce heart (s)
• 1 tomato (s)
• 3 tablespoon white wine vinegar
• 2 tablespoon olive oil
• 1 tablespoon agave syrup
• Cayenne pepper
• salt and pepper

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Instructions

1. Halve the zucchini lengthways and cut into crescents. Cut the bell pepper into strips and the mushrooms into slices. Fry everything together in a pan and season with salt and pepper.
2. Cut off the stalk at the bottom of the lettuce heart. Quarter the lettuce heart lengthways and then cut into strips. Dice the tomato. Cut the spring onions into thin rings. Mix the remaining ingredients into a dressing and mix everything together.
3. Rinse the kidney beans and set aside. Bring the rice to the boil in twice the amount of salted water and simmer over a low heat for 20 minutes. Just before the end, add the kidney beans, stir in and warm up.
4. Mix the ingredients for the guacamole in a blender to form a smooth paste. Season with a dash of lemon juice, a pinch of nutmeg, salt and pepper.
5. Arrange all the ingredients in a bowl, then add the salsa and jalapeños.