Mexican food is in my top 3 favourite cuisines to eat (the other two are Asian and Middle Eastern), and Nachos are one of those recognisable dishes which use some of the best ingredients from Mexican cooking; black beans, spices, garlic, avocado, coriander, tomatoes and sweet red onions – all finished off with a squeeze of lime – m m mmm!  The only downside to nachos is the huge amount of dairy cheese and the fried tortilla chips – full of saturated fat and rather unhealthy. But you can use flatbreads and toast them and use a smaller amount of vegan cheese – cutting a huge amount off the calories, but nothing off the flavour, meaning you can enjoy these healthy nachos guilt free and yet they still taste absolutely amazing – even better – if I do say so myself 😉

Well I know you’re dying to tuck in so lets get cooking!

Begin by assembling all of the ingredients.  You will need;

  • 3-4 flour flatbreads

FOR THE BLACK BEANS

  • 2 tins black beans – rinsed, drained
  • 1 tin chopped tomatoes
  • 1 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp oregano
  • pinch salt & black pepper
  • 1 tsp onion powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 2 cloves garlic – crushed
  • 1 cup nutritional yeast flakes
  • 1 red chilli – seeds removed – optional

FOR THE TOMATO SALSA

  • 4/5 large tomatoes
  • 1 large red onion
  • 1 handful fresh coriander
  • 1/2 cucumber
  • a squeeze of lime juice

EXTRA INGREDIENTS

  • 1/2 cup vegan cheese
  • 1 small avocado
  • few spring onions – chopped
  • 1 handful fresh coriander
  • 1 lime – juice

 

Use scissors to chop the flatbreads up into triangles (similar size to tortilla chips).  Lay on a baking tray and bake in the oven for about 15mins until crisp;

Next, add all of the black bean ingredients to a large pan.  Stir together and cook on a low-med heat for about 15mins until reduced.

While the beans are cooking, prepare the salsa.  Wash the cucumber and tomatoes and peel the red onion.  Either chop finely by hand or place all in a food processor and pulse several times until all ingredients are a similar small size;

When the beans have reduced and you have a deep, rich sauce, take a potato masher and press down a few times to break down some of the black beans – leave some in tact for texture and bite;

Place the baked flatbreads on a plate, evenly spread, add the cooked black beans, spoonfuls of the salsa, vegan cheese, cubed avocado, spring onions, extra fresh coriander and any leftover chillies for extra heat.

 

Black Bean Chilli Nachos with Tomato Salsa & Avocado

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Joanne
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Ingredients

Tortilla Chips

  • 3-4 flatbreads cut into triangles

FOR THE BLACK BEANS

  • 2 tins black beans rinsed, drained
  • 1 tin chopped tomatoes
  • 1 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 2 cloves garlic crushed
  • 1 cup nutritional yeast flakes
  • 1 red chilli seeds removed, optional
  • salt & black pepper to season

FOR THE TOMATO SALSA

  • 4-5 large tomatoes washed
  • 1 red onion peeled
  • 1 handful fresh coriander
  • 1/2 cucumber washed
  • squeeze of lime juice

EXTRA INGREDIENTS

  • 1/2 cup grated vegan cheese I used Violife
  • 1 avocado chopped
  • 2 spring onions chopped
  • 1 handful fresh coriander
  • 1 lime

Instructions

  1. Begin by assembling all of the ingredients together.

  2. Use scissors to chop the flatbreads up into triangles (similar size to tortilla chips). Lay on a baking tray and bake in the oven for about 15mins until crisp.

  3. Next, add all of the black bean ingredients to a large pan. Stir together and cook on a low-med heat for about 15mins until reduced.
  4. While the beans are cooking, prepare the salsa. Wash the cucumber and tomatoes and peel the red onion. Either chop finely by hand or place all in a food processor and pulse several times until all ingredients are a similar small size.

  5. When the beans have reduced and you have a deep, rich sauce, take a potato masher and press down a few times to break down some of the black beans - leave some in tact for texture and bite.

  6. Place the baked flatbreads on a plate, evenly spread, add the cooked black beans, spoonfuls of the salsa, vegan cheese, cubed avocado, spring onions, extra fresh coriander and any leftover chillies for extra heat.
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