The Happy Pear’s Vegan ‘cheesy’ nachos
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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