Avocado and bean dip with tortilla chips

Avocado and bean dip with tortilla chips

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 485 kcal
, Fat: 37 g
, Carbohydrate: 24 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Crispy fried beans

1 tin soya beans (approx. 120 g), rinsed, drained
2 tbsp olive oil
2 tsp ras el hanout
½ tsp salt

Avocado dip

2 avocados
100 g crème fraîche
1 organic lime, grated zest and the juice
1 tsp ras el hanout
¼ tsp salt

To serve

150 g Blue tortilla chips with sea salt
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How it's done

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Crispy fried beans

Mix the beans and oil, season. In a non-stick frying pan, fry the beans over a medium heat for approx. 10 mins. until crispy.

Avocado dip

Cut the avocados in half, remove the stones, scoop out the flesh, mash with a fork. Mix in the crème fraîche, lime zest and juice, season.

To serve

Plate up the avocado dip, sprinkle the crispy fried beans on top. Serve with the tortilla chips.

Good to know
Tip: For Halloween, spoon the crème fraîche into a piping bag and pipe a spider's web on top of the avocado dip.
Tip: Instead of soya beans, use white (cannellini) beans.

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