Everyone loves nachos but there is always the dilemma of the soggy nacho chips in the middle! Wouldn’t it be good if all the nachos could be crispy? Enter the deconstructed nacho. If you’re a vegan, then there is no need to put the nachos under the grill to melt the cheese, so why not make the beans, and add the chips, salsa, vegan sour cream and guacamole later?!
To make the bean mix you’ll need a pretty simple list of ingredients, and you can add to it as you wish. For a big batch, fit for the family (plus leftovers for lunch the next day!), we use the following:
To make the bean mix you’ll need a pretty simple list of ingredients, and you can add to it as you wish. For a big batch, fit for the family (plus leftovers for lunch the next day!), we use the following:
1 or two onions
1 can red kidney beans
1 can chickpeas
1 can black beans
1 can corn (or corn freshly cut off the cob)
Chopped veggies eg. carrot, zucchini, celery (whatever is in the fridge)
A teaspoon or so of each of cumin, coriander, powdered chilli and paprika (to taste) or if you’re in a hurry you can buy Mexican spice mixes suitable for tacos, nachos, burritos etc. They’re all very similar, so just pick your favourite.
To make is saucy and bring it all together we add roasted red papers finely chopped and a little water or you can add a jar of salsa or pre-made nacho sauce.
Of course you could use a can of mixed beans if you prefer to make a smaller quantity but still want the variety of beans. Otherwise, just use one or two of the chickpeas/beans.
Fry off the onion (we usually dry fry our onions to save the extra oil, but you can add a little oil to help it along), add the spices, beans, corn and any other vegetables you like. Bring it together with the chopped roasted peppers and some water (or salsa/nacho topping) and cook until the veggies are all cooked and the sauce nice and thick.
We like to serve it with the nacho chips on the side and use them instead of a fork to scoop up the yummy bean mix!
It’s extra tasty if you add guacamole or home-made salsa, or even vegan sour cream. You can find those recipes here in our Mexican Essentials blog.
1 can red kidney beans
1 can chickpeas
1 can black beans
1 can corn (or corn freshly cut off the cob)
Chopped veggies eg. carrot, zucchini, celery (whatever is in the fridge)
A teaspoon or so of each of cumin, coriander, powdered chilli and paprika (to taste) or if you’re in a hurry you can buy Mexican spice mixes suitable for tacos, nachos, burritos etc. They’re all very similar, so just pick your favourite.
To make is saucy and bring it all together we add roasted red papers finely chopped and a little water or you can add a jar of salsa or pre-made nacho sauce.
Of course you could use a can of mixed beans if you prefer to make a smaller quantity but still want the variety of beans. Otherwise, just use one or two of the chickpeas/beans.
Fry off the onion (we usually dry fry our onions to save the extra oil, but you can add a little oil to help it along), add the spices, beans, corn and any other vegetables you like. Bring it together with the chopped roasted peppers and some water (or salsa/nacho topping) and cook until the veggies are all cooked and the sauce nice and thick.
We like to serve it with the nacho chips on the side and use them instead of a fork to scoop up the yummy bean mix!
It’s extra tasty if you add guacamole or home-made salsa, or even vegan sour cream. You can find those recipes here in our Mexican Essentials blog.
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