Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e7ad520f216740e8a3efb9ca1f74e4d6",
    "updated": "2025-04-24T01:04:44.004Z",
    "title": "Loaded Nachos with Spicy Black Beans, Vegan Nacho Cheese Sauce & Fresh Salsa",
    "subtitle": "Loaded Nachos",
    "description": "These nachos are a perfect weekend treat! Packed with flavor and nutrients, they're a satisfying and delicious indulgence.",
    "ingredients": [
      {
        "section": "For the crispy baked nachos",
        "ingredients": [
          "tortillas, cut into triangles",
          "vegetable oil"
        ]
      },
      {
        "section": "For the vegan nacho cheese sauce",
        "ingredients": [
          "raw cashew nuts, soaked boiling water for 10 minutes",
          "almond milk",
          "fresh lemon juice",
          "nutritional yeast",
          "mustard powder",
          "dried chilli flakes",
          "garlic powder"
        ]
      },
      {
        "section": "For the red pepper & tomato salsa",
        "ingredients": [
          "red (bell) pepper",
          "handful of cherry tomatoes",
          "red onion, finely chopped handful of fresh coriander (cilantro), finely chopped",
          "juice of",
          "salt and pepper"
        ]
      },
      {
        "section": "For the spicy black beans",
        "ingredients": [
          "coconut oil",
          "x 400 g (396.893 g) can black beans, drained and rinsed",
          "dried oregano",
          "cayenne pepper",
          "onion powder",
          "paprika",
          "tabasco sauce"
        ]
      },
      {
        "section": "Toppings",
        "ingredients": [
          "avocado",
          "pickled jalapeños",
          "fresh coriander"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (350°F) and line a couple of baking sheets with parchment paper.",
      "In a mixing bowl, toss the tortilla triangles with the vegetable oil until evenly coated.",
      "Arrange the tortilla triangles on the prepared baking sheets and bake for 10-12 minutes, until golden brown and crispy.",
      "To prepare the vegan nacho cheese sauce, drain the soaked cashews and combine them in a blender with the almond milk, lemon juice, nutritional yeast, mustard powder, chilli flakes, and garlic powder. Blend until smooth. Cover and refrigerate until ready to serve.",
      "To make the salsa, char the red pepper directly over a gas flame, turning with tongs until blackened all over. Place the charred pepper in a bowl and cover tightly with plastic wrap.  Alternatively, you can roast or broil the pepper until the skin is blackened.",
      "While the pepper is steaming, prepare the other salsa components: quarter the cherry tomatoes and combine them in a bowl with the finely chopped red onion, coriander, and lime juice.",
      "Once cool enough to handle, remove the pepper from the bowl, cut it into quarters, and discard the seeds and stem. Peel off the charred skin using the back of a knife. Dice the peeled pepper and add it to the salsa bowl. Mix well and season with salt and pepper.",
      "For the spicy black beans, melt the coconut oil in a small saucepan. Add the drained black beans, oregano, cayenne pepper, onion powder, paprika, and Tabasco sauce.  Heat through, stirring occasionally.",
      "To assemble the nachos, layer the crispy tortilla chips, spicy black beans, and fresh salsa in a serving bowl. Drizzle generously with the vegan nacho cheese sauce and top with avocado slices, pickled jalapeños, and fresh coriander."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]