Date posted: 31/12/2020

Vegan chilli nachos

  • Serves 10
  • Timing: 12 mins
Votes: 1 Average: 5


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


  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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