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Loaded nachos with spicy black beans, nacho ‘cheese’ sauce and salsa
Serves 4 Starters and mains
For the crispy baked nachos
- 5 tortillas, cut into triangles
- 2tbsp vegetable oil
For the nacho 'cheese' sauce
- 75g raw cashew nuts, soaked in boiling water for 10 minutes
- 180ml almond milk
- 2tbsp fresh lemon juice
- 2tbsp nutritional yeast
- 1⁄4tsp mustard powder
- 1⁄4tsp dried chilli flakes
- pinch garlic powder
For the red pepper and tomato salsa
- 1 red pepper
- handful cherry tomatoes
- 1 small red onion, finely chopped
- handful fresh coriander, finely chopped
- juice 1 lime
For the spicy black beans
- 1tbsp coconut oil
- 1 x 400g can black beans, drained and rinsed
- 1⁄4tsp dried oregano
- 1⁄4tsp cayenne pepper
- 1⁄4tsp onion powder
- 1⁄4tsp paprika
- 1tsp Tabasco sauce
To serve
- avocado
- pickled jalapeños
- fresh coriander
Method
Preheat the oven to 180C/350F/ Gas 4 and line a couple of baking trays with greaseproof paper. Add the tortilla triangles to a mixing bowl, pour over the oil and give them a mix, making sure they are all coated. Spread the tortilla triangles over the prepared baking trays and bake for 10-12 minutes, or until golden and crisp.
To make the nacho cheese sauce, drain the cashews and add to a blender with the rest of the ingredients. Blend until smooth. Cover with cling film then place in the fridge until ready to serve.
To make the salsa, hold the red pepper directly over the flame of a gas hob to char the skin, turning using tongs until it’s completely charred. Put the pepper in a bowl quickly and cover with cling film. If you don’t have a gas hob, grill or roast the pepper instead.
Meanwhile, prepare the rest of the salsa ingredients: quarter the cherry tomatoes and add to a bowl with the red onion, fresh coriander and lime juice.
Remove the cling film from the pepper bowl. Cut the pepper into 4 and remove the seeds and stalk. Then, using the back of a small knife, scrape away the charred skin from the flesh. Cube the peeled pepper flesh, then add it to the salsa bowl. Mix well and season, then set aside until you’re ready to serve. To make the black beans, melt the coconut oil in a small saucepan, then add the beans with all the herbs and spices, and the Tabasco. Stir over a low heat until piping hot.
To serve, fill a serving bowl with the crispy nachos, then the black beans, followed by the salsa. Finally, drizzle the nacho sauce all over and top with fresh avocado, pickled jalapeños and coriander.
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