Loaded Cheesy Vegan Nachos

A loaded tray so tasty it’ll have you shouting ‘Hands off! They’re NACHOS they’re MINE’.

OK, puns aside these nachos are actually an ideal sharer to pick at on cosy movie nights, a yummy appetiser for guests’ snacking fingers or a rainbow coloured side at a barbecue on an English summers day. A jug of homemade margaritas to go with? Well, that’s for you to decide (winky face).

Crispy paprika tortilla chips are piled up with our new rich and nutty cheese sauce, fibre-rich smokey black beans and a colourful zesty salsa of tomatoes, corn, coriander, lime and jalapenos for added zing factor. Serve them up straight out of the oven for ooey gooey cheesy goodness and top with fresh guacamole or vegan sour cream for a cooling, refreshing taste of Mexico. Just because we can’t travel right now doesn’t mean our taste-buds can’t…one way ticket on my fork to Oaxaca foodie heaven please!

RECIPE

Serves 4-6 as a side/snack
Time to table: 35 mins

Ingredients

Nachos:

1 x bag of tortilla chips - whatever variety you fancy or make your own by cutting up and baking stale tortillas!

1 x Brook Cheese Sauce (use 2 packs for extra cheesiness)

Black Beans:

1 x can of black beans

1/2 tsp smoked paprika

1/2 tsp cumin

1/4 tsp cayenne pepper

Juice of 1/2 lime

Salsa:

5 medium tomatoes (if using cherry tomatoes just double the quantity)

1/2 small red onion, diced

3 cloves garlic , finely chopped

Handful of coriander, chopped

1 jalapeno pepper , sliced

1 cup of sweetcorn

Juice of 1/2 a lime

Optional serving suggestions:

Extra jalapenos, wedges of lime and guacamole (recipe here).

Method

Preheat oven to 180C.

Line a baking tray with baking parchment and spread the tortilla chips across it in a nice even layer.

Pour half of the cheese sauce evenly over the tortilla chips.

In a small bowl combine the rinsed and drained black beans with the spices and lime juice and add the black beans on top.

Pour the other half of the cheese over the black beans and season to taste.

Place the nacho tray in the hot oven and bake for around 8-10 minutes or until the cheese is extra gooey.

While your tortilla chips are baking prepare the salsa and guac (if using recipe here) to load on top!

It really is as simple as chopping all the veggies for the salsa and combing them in a medium sized bowl for fragrant punchy goodness.

When your nachos are looking like golden baked sticky-cheese perfection and the black beans are soft, remove from the oven and load up with salsa, extra coriander and jalapeno’s.

Serve with a good dollop of fresh and cooling guacamole or your favourite vegan sour cream.