Vegan chilli nachos

31.12.2020
  • 12 minutes
  • Serves 10

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

  1. To make the chilli, heat the oil, add the onions and cook until golden and soft
  2. Add the nomince and cook out for a couple of minutes
  3. Add the drained bean salad, chopped tomato, chipotle paste, tomato base, jalapeños and cook for 10-12 minutes
  4. Add the expresso shot, chopped chargrilled red pepper and finish with chopped coriander - store until needed
  5. To prepare the nachos, place the tortilla chips into an ovenproof bowl
  6. Top with the smokey expresso chilli, jalapeños and grated vegan cheese then oven bake for 6-8 minutes until the cheese has melted
  7. Top with guacamole, salsa and fresh coriander
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