These delicious healthy vegan nachos make the perfect share dish for your next gathering with family or friends! The crunchy combo adds an even crunchier texture and bonus nutrients.
INGREDIENTS:
1 can black beans
1 teaspoon smoked paprika
1/4 teaspoon cumin
1 clove minced garlic
Drizzle of avocado oil
1 ½ avocados
2 teaspoons lime juice
1 tbsp freshly chopped mint leaves
1/4 teaspoon salt
2 400g bags corn chips
100g Tomato Salsa
2 (400g) bags corn chips
100g Tomato Salsa, store bought
½ cup Cherry Tomatoes Diced
½ Red Onion Diced
1 Spring Onion Chopped
½ cup Alfalfa Sprouts
1/3 cup Crunchy Combo Sprouts
Fresh Chopped coriander to serve
½ cup Cashew Vegan Cheese Sauce
INSTRUCTIONS:
Begin by preparing black beans, heat a drizzle of avocado oil in a small saucepan over medium heat and add beans, smoked paprika, cumin and minced garlic. Cook for 3-5 minutes, stirring continuously or until beans are hot.
Make the guac – add ripe avocados, lime juice, mint leaves and salt to a bowl and mash well together. Adjust seasoning to taste.
Arrange your corn chips on your preferred serving dish and top with your toppings in your desired order. I like to start with ¼ of vegan cheese sauce followed by the black bean mix, guacamole, salsa, diced tomatoes, onion, alfalfa sprouts, crunchy combo and drizzling over the remaining ¼ cup cashew cheese sauce. Then I sprinkle over fresh chopped coriander and other desired herbs. Serve and enjoy immediately!
