Yields7 Servings
Sauce:
20 g onion - diced
150 g red capsicum – diced
150 g yellow capsicum – diced
2 cloves garlic – chopped
3 organic crushed tomato
60 g tomato paste
30 g chillies, fresh chopped (To Taste)
½ bunch coriander – chopped
Salt & pepper to season
400 g organic mixed beans (2 cans)
400 g can organic chickpeas (1 can)
400 g can black beans (1 can)
Nachos
1 organic flavour & preservative free nachos
Coriander salsa
60 g chopped coriander
100 g onion
170 g tomato
170 g cucumber
170 g corn kernels
2 Freshly squeezed lime juice
Extra virgin oil
Salt and pepper to season
Cashew Cheese ( Vegan )
150 g Cashew Nuts (Raw)
2 tbsp Nutritional Yeast
1 Garlic (crushed)
1 tbsp Lemon Juice (freshly squeezed)
Pinch Sea Salt
5 tbsp Pinch Black Pepper
Cashew Cheese (Non-vegan)
1 cup Grated Cheese
8 tbsp Sour Cream
Directions for the sauce:
1Sauté the onion & garlic until soft.
2Add the capsicum – cook until soft.
3Add the tomato & chill – simmer for 15 minutes until tomato is cooked and sauce is thickened up little bit.
4Add bean mix & coriander to your sauce and simmer for another 10 minutes.
Directions for Coriander salsa:
5Chop all ingredients finely.
6Mix to combine + set aside
Directions for vegan cashew cheese
7Place all ingredients in a quality blender.
Mix to combine.
Directions for non-vegan
8Grill chips in the oven with cheese sprinkled over, bake for 10 minutes or until cheese is melted.
To serve
9Assemble all ingredients together.
Ingredients
Sauce:
20 g onion - diced
150 g red capsicum – diced
150 g yellow capsicum – diced
2 cloves garlic – chopped
3 organic crushed tomato
60 g tomato paste
30 g chillies, fresh chopped (To Taste)
½ bunch coriander – chopped
Salt & pepper to season
400 g organic mixed beans (2 cans)
400 g can organic chickpeas (1 can)
400 g can black beans (1 can)
Nachos
1 organic flavour & preservative free nachos
Coriander salsa
60 g chopped coriander
100 g onion
170 g tomato
170 g cucumber
170 g corn kernels
2 Freshly squeezed lime juice
Extra virgin oil
Salt and pepper to season
Cashew Cheese ( Vegan )
150 g Cashew Nuts (Raw)
2 tbsp Nutritional Yeast
1 Garlic (crushed)
1 tbsp Lemon Juice (freshly squeezed)
Pinch Sea Salt
5 tbsp Pinch Black Pepper
Cashew Cheese (Non-vegan)
1 cup Grated Cheese
8 tbsp Sour Cream
Directions
Directions for the sauce:
1Sauté the onion & garlic until soft.
2Add the capsicum – cook until soft.
3Add the tomato & chill – simmer for 15 minutes until tomato is cooked and sauce is thickened up little bit.
4Add bean mix & coriander to your sauce and simmer for another 10 minutes.
Directions for Coriander salsa:
5Chop all ingredients finely.
6Mix to combine + set aside
Directions for vegan cashew cheese
7Place all ingredients in a quality blender.
Mix to combine.
Directions for non-vegan
8Grill chips in the oven with cheese sprinkled over, bake for 10 minutes or until cheese is melted.
To serve
9Assemble all ingredients together.
Spiced Bean Nachos with coriander salsa, and cashew cheese
