Nachos. Vegan nachos. This must be my favourite meal. In fact, our family birthday tradition is to cook the birthday girl’s/boy’s favourite meal for dinner, and this year I made nachos for my birthday. Nachos features on our menu on a regular basis…at least once, if not twice or thrice a month. I am not the only nachos fan in my house – we ALL love nachos. I mean, who can resist a meal consisting of half a plate of corn chips?
There are many ways to make nachos too. I have made many, many variations over the years. Sometimes, I make raw vegan nachos. Sometimes, I make nachos with baked beans. And sometimes, I cheat a little.
Well actually, I don’t know if it is cheating at all. I still use organic, whole foods. But it’s just too easy! Surely it must be cheating!
To make my “cheat’s vegan nachos” you need:
- a bag of corn chips
- a can of kidney beans
- a jar of salsa
- an avocado
- half a lemon
- if you have some vegan cheese and/or sour cream, that’s great but if not your nachos will still be freaking awesome.
Sure, you can cook your own beans (as I frequently do) or make your own salsa (as I also frequently do) but if you are a tired, busy mum (like me) some nights it’s just easier to use premade stuff. And I must admit, this is better than some other options (refried beans, anyone? Not from a can for me, thanks). Choose your products wisely (organic, preservative free) and you will have yourself a delicious healthy meal.
- 400g can kidney beans
- 300g jar tomato salsa
- 1 avocado
- Juice of ½ lemon
- Salt & pepper to taste
- 200g bag corn chips
- Vegan sour cream:
- 160ml coconut cream
- 1 tsp lemon juice
- 2 tsp apple cider vinegar
- ½ tsp onion flakes
- ½ tbs arrowroot
- Preheat oven to 180 degrees Celsius.
- Drain and rinse kidney beans.
- Mash kidney beans in a bowl.
- Add salsa to kidney beans and mix well.
- In another bowl, mash avocado with lemon juice, salt and pepper.
- Arrange corn chips evenly around perimeter of 4 ovenproof plates.
- Add about ½ cup bean mixture to centre of plates.
- Top with avocado.
- Put nachos into oven for about 10 minutes, or until all ingredients have been heated through. Or skip this step and have cold nachos!
- Meanwhile, make the sour cream:
- In a small saucepan, mix all sour cream ingredients.
- Cook on the stove on a medium heat, stirring constantly, for 1 minute or until slightly thickened.
- Top the nachos with about 2 tbs of sour cream before serving.
You can also heat the bean/salsa mix briefly on the stove and eliminate the need to put the entire nachos in the oven.
- Do you cook meals that are just too easy they feel like cheating?
- What is your favourite meal?
- How do you make your favourite variation of nachos?