The Happy Pear’s Vegan ‘cheesy’ nachos

  • Preparation time: 35 minutesto 40 minutes
  • Cooking time: 10 minutes

    • Serves:2 as a dinner and 4 as a sharing plate

    Ingredients

    For the tortilla chips:
    4 essential Waitrose wholemeal tortilla wraps

    For the refried beans:
    1 tbsp olive oil
    2 cloves garlic, finely chopped
    400g can black beans, drained and rinsed
    1 tbsp ground cumin
    1 tsp ground coriander
    2 tbsp tamari
    Juice of 1 lime
    ½ x 28g pack fresh coriander, chopped

    For the salsa:
    2 cloves garlic, peeled and roughly chopped
    2 salad onions, finely sliced
    400g can chopped tomatoes
    100g tomato purée
    juice of ½ a lime
    1 tbsp ground cumin
    1 tsp maple syrup
    ½ tsp salt
    ½ tsp chilli powder

    For the nacho ‘cheese’:
    60g carrots, peeled and roughly chopped
    80g potatoes, peeled and roughly chopped
    60ml sunflower oil
    30ml rice drink
    1 tbsp lemon juice
    1½ tsp arrowroot
    1 tsp garlic granules
    1 tsp Marmite
    ¾ tsp salt
    Pinch of ground black pepper

    To garnish:
    1 ripe avocado, roughly chopped
    1 small red onion, thinly sliced
    1 red chilli, deseeded and thinly sliced
    1 tbsp black sesame seeds 

    Method

    1. Preheat the oven to 200°C, gas mark 6. Brush both sides of each of the tortillas with a light layer of vegetable oil and cut into 8 wedges. Place the tortilla pieces in a single layer on a baking tray, season and bake for 8-10 minutes until lightly browned, then remove from the oven to cool. You may need to do this in 2 batches.

    2. Next make the refried beans. Heat the oil in a frying pan and fry the garlic for 1-2 minutes, until it turns golden. Add the black beans, cumin, coriander, tamari and lime juice. Using the back of a wooden spoon, start mashing the beans, while continuing to fry for 2 minutes. Add a little water if it starts to stick. Add ½ of the chopped coriander leaves, mix through and remove from the heat. Add 2-3 tbsp water if it’s looking a little dry.

    3. To make the salsa,add all the ingredients to a food processor or blender. Blend until smooth and set aside.

    4. To make the nacho ‘cheese’, boil the carrots and potatoes until tender, then drain. Put them into a food processor or blender together with the rest of the ‘cheese’ ingredients. Blend until smooth.

    5. When you’re ready to serve, arrange the tortilla chips on a large platter, then spoon over the salsa, refried beans, nacho ‘cheese’, avocado and red onion. Scatter over the chilli, black sesame seeds and remaining chopped coriander.
     

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