No need for animal products to create tasty nachos. Packed with black beans, avocado, tomato and vegan cheese for a truly tasty snack to eat.
Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? They can be served as a simple snack of corn chips or go all out for a hearty dish big enough to serve as a main meal.
Looking for more vegan recipes or more nachos?
Ingredients
Method
1.Preheat oven to 180°C/350°F. Line an oven tray with baking paper.
2.Place corn chips on tray, arranging them towards the edge, then scatter over cheddar; bake for 8 minutes or until cheese starts to melt and chips are heated through.
3.Meanwhile, heat a medium frying pan over medium heat; add cumin seeds and stir for 2 minutes or until fragrant. Add oil, onion and garlic; cook, stirring, for 5 minutes or until onion is soft. Add Tabasco chipotle sauce and tomato paste; cook, stirring, for 1 minute. Add beans and ¹⁄³ cup (80ml) water; cook, stirring for 2 minutes or until thickened slightly. Lightly mash some of the beans with a fork or potato masher.
4.To make tomato salsa, combine tomato, chilli, coriander and lime juice in a small bowl. Season to taste.
5.Spoon black bean mixture over the corn chips; top with avocado and tomato salsa. Serve with lime wedges.
