This pie has minimal cooking and is fun for kids to put together, although adult supervision is recommended.
Serves: 6
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- Cashew Sour Cream
- 1½ cups cashews, soaked overnight & drained
- 1 cup water
- 1 tbsp apple-cider vinegar
- 1 garlic clove
- Salt & pepper, to taste
-
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 large red chilli, chopped
- 1 tbsp ground coriander
- 1 tbsp cumin seeds
- 2 tomatoes, chopped
- 2 corncobs, kernels removed
- 1 head broccoli, cut into florets
- 2 cups cooked black beans
- Salt & pepper, to taste
- 4 tortillas
Method
- To make cashew sour cream, place all ingredients in blender and puree until smooth.
- Heat olive oil in frying pan and sauté onion, garlic and chilli until soft. Add coriander and cumin seeds and sauté for 1 min. Then add chopped tomato, corn, broccoli and cooked black beans. Sauté for 1 min, season to taste, then mash mix with a potato masher.
- To assemble pie, place 1 tortilla on platter. Place bean mixture on top of tortilla and drizzle over cashew cream. Place another tortilla on top. Repeat layering the mixture, cashew cream and tortillas until all 4 tortillas have been used. Top last tortilla with beans and cashew cream.
- Cut into triangle pie wedges with serrated knife and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
