Green Herb Vegan Nachos 🌿 🌱🌶

Name: Green Herb Vegan Nachos 🌿 🌱🌶
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 1 packet blue corn tortilla chips; 100 g artisan vegan cheese; 2 ladles of cooked refried or pinto beans; 2 tablespoons vegan sour cream or creme fraiche; 2 peppers different colours; 1/2 cucumber; 2 red chillies 🌶 🌶; 2 jalapeño (fresh, pickled or both); 1 unwaxed lime (juice and zest); A few cherry tomatoes; 1 ripe avocado; 2 handfuls fresh garden herbs (coriander and any others you have)

Rachel @rachel

Oxford, England

These are so easy, but so fresh and zingy! You can make the sauces and refried beans from scratch or use ready made options and any fresh veggies and herbs that are in season. You can miss the vegan cheese, but if you are using this needs to be a good, fermented version - cheddar or blue works really well and are my definite favourites! Use plenty of herbs, lime juice and zest and fresh and/or pickled chillies which makes for a delicious flavour combination 😋This also goes well with my guacamole and pickle recipes #mycookbook

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Ingredients

30 minutes

2 people

1 packetblue corn tortilla chips
100 gartisan vegan cheese
2 tablespoons vegan nacho cheese sauce
2ladles of cooked refried or pinto beans
2 tablespoonsvegan sour cream or creme fraiche
1 red onion (optionally quick pickled)
2peppers different colours
1/2cucumber
2red chillies 🌶 🌶
2jalapeño (fresh, pickled or both)
1unwaxed lime (juice and zest)
A fewcherry tomatoes
1ripe avocado
2 handfulsfresh garden herbs (coriander and any others you have)
Sea salt

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Steps

30 minutes

1

Finely chop your veggies ready for sprinkling. Chop your avocado and either mash into guacamole or squeeze the juice if half a lime abs sprinkle with sea salt and coriander.
2

Lay the tortilla chips in a baking tray. Grate your vegan cheese in top and grill until melted. Remove and distribute equally into 2 bowls.
3

Heat the pre-cooked refried beans (can sub for black or pinto beans) and heap in the middle of the nachos.
4

Sprinkle with the fresh herbs and veggies, jalapeños and a sprinkle of lime zest and serve with a drizzle of nacho cheese and a dollop of vegan sour cream.

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Rachel @rachel

on November 01, 2020 19:00

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱