Ingredients
- Vegetable oil 1tbsp
- Large onion, finely chopped 1
- Cloves garlic, crushed 3
- Taco seasoning or according to taste 2-3tbsp
- Tomato passata 500ml
- Quorn pieces 750g
- Tinned black beans 400g
- Tortilla nachos 500g
For the cheese sauce
- Cheese, grated 100g
- Red Leicester cheese, grated 50g
- Cornflour 1tbsp
- Whipping cream 300ml
- Maple syrup 1tbsp
For the guacamole
- Ripe avocados, peeled and stone removed 4
- Large red onion, finely diced 1
- Large tomatoes finely chopped 2
- Red chilli finely chopped, seeds removed 1
- Small bunch coriander, chopped
Garnish
- Soured cream 150ml
- Bunch spring onions, finely chopped
Method
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- Preheat oven to 200C/Gas 6
- Heat the oil in a large pan and sauté the onion for 3-4 minutes until soft. Add the garlic.
- Stir in the taco spice and cook, stirring for a minute. Pour in the passata and stir in the Quorn pieces. Simmer, covered, for 15 minutes, stirring occasionally, adding the beans for the last 5 minutes. If this mixture becomes too dry add a little water.
- Meanwhile make the cheese sauce: place all the sauce ingredients into a pan and stir until the cheeses melt and the sauce becomes thick and smooth. Keep warm.
- To make the guacamole, place the avocados into a large bowl and mash with a fork or potato masher. Add remaining ingredients and mix thoroughly. Season with salt to taste.
- Divide the nachos between 2 baking trays and heat in the oven for 4-5 minutes until warm.
- To assemble; place the nachos onto warm serving platters, top with the cheese sauce, spicy Quorn and beans and guacamole.
- Dollop over spoonful’s of sour cream and finish with freshly chopped spring onions.
- If preferred, use a pre made nacho cheese style sauce
- If taco seasoning isn’t available try using a medium chilli powder instead
- Try dollops of spicy salsa instead of soured cream
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