Recipes
Date posted: 31/12/2020
Ingredients
| To make the chilli | |
| Rapeseed oil | 30ml |
| Onion white | 180g |
| The Vegetarian Butcher nomince | 400g |
| Five bean salad in water | 250g |
| Beef tomatoes | 300g |
| Santa Maria chipotle paste | 120g |
| Gustoso multi use tomato base | 500g |
| Casa De Mare sliced green jalapeño peppers | 70g |
| Expresso shot | 60ml |
| Red peppers | 1 pce |
| Coriander | 20g |
| To make the nachos | |
| Santa Maria original tortilla chips | 1000g |
| Smokey expresso chilli | 800g |
| Casa De Mare sliced green jalapeño peppers | 100g |
| Vegan grated mozzarella style cheese | 300g |
| Frozen premium guacamole | 200g |
| Ramona's Kitchen salsa | 200g |
| Coriander | 20g |
Method
- To make the chilli, heat the oil, add the onions and cook until golden and soft
- Add the nomince and cook out for a couple of minutes
- Add the drained bean salad, chopped tomato, chipotle paste, tomato base, jalapeños and cook for 10-12 minutes
- Add the expresso shot, chopped chargrilled red pepper and finish with chopped coriander - store until needed
- To prepare the nachos, place the tortilla chips into an ovenproof bowl
- Top with the smokey expresso chilli, jalapeños and grated vegan cheese then oven bake for 6-8 minutes until the cheese has melted
- Top with guacamole, salsa and fresh coriander