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
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