Black Bean Chilli Nachos with Tomato Salsa & Avocado
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 2 people
Author: Joanne
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.