|Large onion, finely chopped||1|
|Cloves garlic, crushed||3|
|Taco seasoning or according to taste||2-3tbsp|
|Tinned black beans||400g|
|For the cheese sauce|
|Red Leicester cheese, grated||50g|
|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|
|Bunch spring onions, finely chopped|
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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