Loaded Vegan Nachos

This is Nacho average bowl of cheesy Nachos. We have turned the usually stodgy (yet delicious) bowl of nachos into a fresh, delicious and much healthier bowl that won’t leave you feeling weighed down.

This meal contains a good combination of all of your macronutrients and provides a heap of micronutrients as well. The corn chips are a source of carbohydrate, you get a good serve of protein from the beans and cashews, and you get healthy fats from avocado and olive oil.

The cashew queso provides so much more than your usual cheesy sauce. Cashews are a great source of magnesium, iron and vitamin B6. Our Nutritional Savoury Flakes add a delicious savoury flavour and adds heaps of nutrients (hence the name “nutritional”)! They are a great source of all of your B vitamins and calcium, iron, zinc and potassium (so don’t hold back on your chip:cheese ratio).

This is a meal that the whole family will love - no need to tell them it’s healthy.

Ingredients

PANTRY ITEMS

3 tins black or red beans (strained under cold water to get the goo off)

1 tbsp of an additive-free Mexican spice mix (or see below for a simple homemade recipe)

1 heaped tbsp of smoked paprika

1 can diced tomatoes

1 tbsp of Worcestershire sauce

1 tbsp of Tamari sauce

1 tbsp olive oil

Corn Chips (your choice of)

1 garlic clove, minced

1 tbsp apple cider vinegar

Juice of 1/2 lemon

1/2 cup filtered water

1 yellow capsicum

1 tbsp Smoked paprika

1 tsp cumin

2 Avocados, sliced

¼ cup coriander

3 Spring onions, thinly sliced

1 Lime, cut into wedges

1 Corn, charred and kernels removed

2 Tomato, cut into wedges

1 tbsp Maple Syrup

1 1/2 cups Raw Cashews

1/2 cup Vegan Nutritional Savoury Flakes

1 tsp Pink Himalayan Crystal

NUTRA ORGANICS PRODUCTS

2 tbsp Vegetable Broth Garden Veggie

Method

If possible, soak cashews for 2hrs+. Otherwise, soak for 20 minutes in boiling water to do the trick.
Set the oven to 180 C, cut up the yellow capsicum into chunks, drizzle with olive oil and sprinkle with salt & veggie broth, place on a lined baking tray and bake for 10 mins or until tender.
In a high speed blender, add soaked cashews, vegan nutritional savoury flakes, salt, garlic clove, 1 tbsp apple cider vinegar, filtered water, roasted yellow capsicum, 1 tbsp smoked paprika, and cumin, and blend for a few minutes until smooth. Adjust salt if needed, and add more water if a runnier consistency is desired.
Place black beans, Mexican seasoning, smoked paprika and a little olive oil in a frypan over a medium-high heat, and fry until spices are fragrant.
Add tinned tomatoes, worcestershire sauce, tamari and maple syrup. Stir through and allow to simmer for 5 mins.
Place bean mixture into a baking tray, then drizzle over some of the queso mixture. Top with corn chips and bake for about 10 mins, or until corn chips become slightly roasted but not burned.
Remove from oven, then load with avocados, coriander, spring onions, lime, corn, and tomatoes, and drizzle with a little more cashew queso.