You already know how much we enjoy Mexican inspired food here …. And now, as we seek to reduce the meat in our diets, we have added these Nachos to our favourites.
These are totally plant based … And yet, the biggest carnivore says they are better than the ones we had out the other night …. Winner!
They are easy to make, inexpensive and pack a serious veggie punch!
- 400g tin kidney beans
- 400g tin black beans
- 400g tin butter beans
- 400g tin lentils
- 400g tin refried beans
- 2 medium carrots
- 1 medium zucchini
- Fist sized piece butternut pumpkin
- 2 tbsp garlic olive oil
- 1 heaped tsp Mexican seasoning
- Corn chips
- 2 large ripe avocados
- 2 tsp lime juice
- Pinch pink salt
- 12 cherry tomatoes
- Optional: cheese of choice
*the recipe for the salsa makes the equivalent of 3 jars. I use 1 jar in this recipe. The other 2 go in the freezer.
Grate the carrot, pumpkin and zucchini (I used my food processor)
Heat oil in a large pan, then add in the veggies.
Sprinkle the seasoning over the veggies then add in the salsa. Mix well.
Drain the lentils then add them into the veggie mix together with the refried beans.
Drain the remaining beans and place them in the food processor, pulse them several times until the beans are all roughly chopped.
Add these beans to the rest of the veggie mix.
Sir well to combine, then place lid on pan and cook, at a simmer, over a medium heat for approximately 15 minutes, stirring occasionally.
Mash the avocado, then stir in the juice, salt and chopped tomatoes.
Place corn chips in the bottom of a bowl, spoon the nacho mix on to the chips and then top with the guacamole.
Add grated cheese if desired (Miss Ellie had Bio Cheese, but I enjoyed it without cheese!).
This makes enough nacho mix for 2 dinners for us. The leftover portion freezes and defrosts well.