Ingredients
Avocado cream sauce
- Avocado
- 130 grams Unsweetened vegan yoghurt
- A few slices Pickled jalapeño
- A pinch Salt & pepper
- A splash Juice from the pickled jalapeño jar
Pico de gallo
- 6 Tomatoes
- 1 Onion
- 4 Garlic cloves
- 30 grams Coriander/cilantro leaves
- 1 lime Lime juice
- A few slices Pickled jalapeño
- A pinch Salt & pepper
'Meat' topping
- 1 Onion
- 4 Garlic cloves
- 400 grams Vegan mince
- 2 tablespoons Taco seasoning
- 1 tin (440 grams) Refried beans
- A few splashes Water
Other ingredients
- 1 bag of 200 grams Tortilla chips
- 1 tin (400 grams) Kidney beans
- 1 tin (300 grams) Corn
- 150 grams Grated vegan cheese
- Vegan sour cream (I used Oatly)
- A few slices Pickled jalapeño
- Some extra for sprinkling Coriander/cilantro leaves
Directions
Steps
1 Done | Pico de galloCut the tomatoes into quarters and deseed them. Peel and dice an onion and finely chop the garlic cloves. |
2 Done | Avocado cream saucePut all of the ingredients for the avocado cream sauce into a blender and blitz until you get a smooth sauce! This sauce is also nice to just add to a burrito or just for dipping chips. |
3 Done | Preparations for the 'meat' topping and other preparationsPre-heat the oven to 220°C/430°F |
4 Done | 'Meat' toppingHeat up a pan over medium high heat and add a bit of oil. |
5 Done | Assembling the nachosSpread out a layer of tortilla chips on the baking sheet. |
6 Done | BakingBake for 15 minutes, or until the vegan cheese has melted nicely. |
7 Done | Recipe notes1. My biggest tip for the tortilla chips is, use ones that are sturdy! I didn't, and all the toppings made the chips go a bit soggy. It was still tasty, but it's way nicer to be able to scoop the nachos haha. |