Fit Foodie Finds · by Emily Richter★ 4.5 (2)
Vegan Mexican Street Corn Queso
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 19%
CARBS 26G49% OF CAL
6G FIBER16G OTHER4G TOTAL SUGAR
FAT 9G38% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked vegan queso dip made with cashew-based cheese, sweet corn, and black beans. Served warm with a Mexican street corn flavor profile.
startermexicanbeans🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 large red pepper (chopped)
- 1 large carrot (cut into coins)
- 2 cloves garlic (smashed and minced)
- 2 tablespoons shallot (chopped)
- 1 tablespoon olive oil
- salt and pepper (to taste)
- 1 cup raw cashews (soaked in water overnight and rinsed*)
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/3 cup nutritional yeast
- 1/4 teaspoon cayenne pepper
- 1.5 cups water
- 2 tablespoons white vinegar
- 2 teaspoons hot sauce
- 15 oz. canned sweet corn (drained and rinsed)
- 15 oz. canned black beans (drained and rinsed)
- 2 tablespoons fresh cilantro (minced)
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 19%
CARBS 26G49% OF CAL
6G FIBER16G OTHER4G TOTAL SUGAR
FAT 9G38% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 644mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 413mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 644MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.