Recipes
Date posted: 01/03/2021
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