Recipe: Vegan nachos

Anyone who knows me (or follows me on instagram) knows that I love mexican food! Who doesn't love a good burrito, taco or my personal favourite, nachos. That's why I decided to veganise my nachos recipe so that everyone can enjoy it :) The ingredients list may look a bit daunting, but this recipe is super easy and quick to make.

Did you know that about 90% of our bodies serotonin is made in the gut? This recipe is a great source of B vitamins which are essential for converting tryptophan into serotonin, making you feel happy! It's also the perfect warming food as we work our way into these cooler months. Packed full of nutrition and healthy fats to keep both your belly and brain happy.

Vegan Nachos - serves 4 - 5

Ingredients

1 bag corn chips

200g cooked black beans (or 1/2 a tin)

1 tin crushed tomatoes

1 tsp each turmeric, oregano and cumin

1/2 tsp each onion powder and garlic powder

1/2 yellow, green and red capsicum, diced

1/2 cup corn kernels

1/2 tbsp nutritional yeast

1 cup vegan cheese, grated

1 avocado, mashed

For the refried beans

1 onion, finely diced

3 garlic cloves, diced

4 tbsp gee

1 tsp oregano, cumin, turmeric

400g cooked red kidney beans (or 1 tin)

2 tbsp water

salt and pepper to taste

For the sour cream

1 cup cashews, soaked overnight

3/4 cup water

2 tbsp lemon juice

2 tbsp apple cider vinegar

1 tbsp nutritional yeast

salt and pepper to taste

Method

1. Preheat oven to 160°c.

2. Melt gee in a large fry pan on a medium/ high heat. Once hot, add onions and garlic to the pan and saute until golden brown.

3. Add oregano, cumin and turmeric to pan and stir through, sauteing for 2 minutes, until fragrant. Add beans, salt and pepper and cook for 8-10 minutes on a medium heat. Turn off heat and add water.

4. Add the bean mix to a high power blender/ food processor and blend until smooth. If the mix is too thick for your liking, you can add extra water as needed. Set aside.

5. In the same pan, add crushed tomatoes, turmeric, oregano, cumin, onion powder and garlic powder. Simmer on a medium heat for 5 minutes.

6. Add in the yellow, green and red capsicum. Simmer for 10 minutes, or until capsicum is tender. Add corn, simmering for a further 5 minutes. Remove salsa from heat and stir in nutritional yeast.

7. To make the sour cream, add all ingredients to a high power blender/ food processor and blend for 2 minutes, or until very smooth. You may need to scrape the sides down a few times during this time.

8. In an oven dish, assemble corn chips and layer on refried bean mix and salsa mix. Top with black beans and sprinkle over the vegan cheese. Cook for 10 minutes or until cheese is melted.

9. Serve with avocado and sour cream and enjoy!

If you decide to give this recipe a go, (which I highly recommend) be sure to let me know how it goes.

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Teah x

#recipe #nutrition #food #health #vegan #nachos