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Vegan Nachos Recipe
Vegan nachos recipe with pinto beans, loaded just enough to not outweigh the tortilla chips while still offering a variety of flavours and textures.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 326 kcal
Ingredients
- 1 jar hot salsa
- 1 tsp sunflower oil
- 1 can pinto beans drained and rinsed
- 1 tsp hot paprika
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp tomato puree
- 70 g vegan cheese grated
- 1 avocado smashed
- Juice of one lime
- Pinch of chilli flakes
- Pinch of salt
- Optional Extras:
- Sliced Chillies
- Sweetcorn
Instructions
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Preheat your oven to 175°c.
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While the oven preheats, heat a large frying pan on medium heat. Add the oil, once hot, add the beans. Cook for 4-5 minutes until they warm through, then add the hot paprika, smoked paprika and cumin. Continue to cook for 1 minute, then add the tomato puree and cook for 2-3 minutes until everything is warm and evenly combined. Remove from the heat and begin to assemble your nachos.
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Take a large oven friendly dish, spread one layer of tortilla chips across the bottom. Add a layer of beans and a few tbsps of salsa, along with some cheese. Repeat the same layers a couple of times until you run out of ingredients.
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Place the dish in the oven for 12-15 minutes until the cheese has melted and the tortillas are starting to crisp.
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While the nachos are cooking, mash the avocado with a fork, add the lime juice, chilli flakes and salt and stir to combine.
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When the nachos are ready, top with your avocado mix and any other additional toppings prior to serving.