Date posted: 01/03/2021

Quorn loaded nachos

Loaded nachos with spicy Quorn pieces, black beans and creamy nacho cheese sauce topped with guacamole and soured cream

  • Serves 10
  • Timing: 40 mins
Votes: 0 Average: 0


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
Soured cream 150ml
Bunch spring onions, finely chopped


The page that you are currently reading is an ad feature
  1. Preheat oven to 200C/Gas 6
  2. Heat the oil in a large pan and sauté the onion for 3-4 minutes until soft. Add the garlic.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the nachos between 2 baking trays and heat in the oven for 4-5 minutes until warm.
  7. To assemble; place the nachos onto warm serving platters, top with the cheese sauce, spicy Quorn and beans and guacamole.
  8. 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
Back to Top