Fully Loaded Vegetarian Nachos
Ingredients
Bean Salsa
- 1 small chopped white onion
- 1-2 cloves chopped garlic
- 2 tbsp extra virgin olive oil
- 1 can cannellini beans (drained)
- 1 can chopped tomatoes
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground white pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked sweet paprika
- 1/8 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried coriander
- 1 tsp sugar
- A splash of lemon juice
Dill Sour Cream Dressing
- 3 tbsp sour cream
- 1/4 tsp dried dill
- 1/8 tsp garlic granules
- Salt and pepper to taste
Other Ingredients
- 1 large bag lightly salted tortilla chips
- 200g grated cheddar cheese
- Jalapenos
- Smashed avocado (add lemon juice to stop browning)
- 3 thinly sliced spring onions
- A couple splashes of cholula hot sauce
Instructions
- Begin by frying the onion and garlic in oil, until starting to brown
- Add in the tomatoes and stir
- Put in the spices (besides the sugar) and a splash of water combine and bring to the boil, then turn down to a low heat pop on a lid and simmer for 5 minutes
- Next, add in the beans and cook for about 10 - 15 minutes or until the beans are soft
- Slightly mash the beans, but not completely mashed smoothThen add in the sugar and lemon taste and season if needed, and your beans are ready.
- Preheat an oven at 170 degrees Celcius On a baking tray place half of your tortilla chips, then the beans and cheese evenly and repeat with the other half of the ingredients and place in the oven for 10 - 20 minutes or until the cheese is melted and everything is hot
- Mix together all of the sour cream dressing ingredients togther
- Top with all of the sauces and toppings and enjoy
Notes
- Feel free to add or take away any toppings of your choice
- I love using flame-grilled serrano chilles instead of jalapenos
- The bean sauce can be used for two full portions of nachos and can be stored in the fridge