Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version is of course the best and well worth the effort but if you don't have the time or inclination you can cheat all the way :)
This recipe was taken straight from our Everybody's Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)
Ingredients:
Tortillas
- 6 flour tortillas (or use 2 large bags of shop bought tortilla chips, check the ingredients to make sure they’re vegan), cut into triangles
- 100g/1 cup grated vegan cheese
- 1 portion of our guacamole (or for a cheatin’ version, buy Sainsbury’s Be Good To Yourself Guacamole or use a chopped up avocado)
- 1 portion of our sour cream (or for a cheatin’ version, buy ready-made eg Tesco Free-From, Asda Free-From or Tofutti)
- 1 portion of our fresh salsa (or for a cheatin' version buy a shop bought salsa, available in fresh tubs or jars... nearly all are vegan)
Refried Black Beans
- 1 tin (400g) black beans, drained and rinsed
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tbsp lime juice
- 1 tsp brown sugar or vegan syrup (eg agave or maple etc)
- Olive oil for frying
Method:
Tortillas
- Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
- Line a couple of baking trays with greaseproof paper.
- Lightly coat the tortilla triangles in a light oil, such as rapeseed.
- Place them on the baking trays, evenly spaced, then pop them in the oven for around 10 minutes or until golden.
Refried black beans
- Heat a little olive oil in a small saucepan on a medium heat and add the spices. Lightly fry for 30 seconds - 1 minute and then add the black beans.
- Cook the beans for around 5 minutes, stirring throughout.
- Add the lime juice and sugar, then cook for a further couple of minutes.
Assembly
On a large serving plate, add a layer of tortilla chips followed by the refried black beans, guacamole, salsa, grated cheese and repeat. Top off with fresh coriander and sour cream.
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We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.
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