This Nacho recipe is from Healthy Kelsi by Kelsi Boocock
Serves 2 • 45 minutes GF
Who doesn’t love nachos? I like to make my own chips by baking plain corn tortillas until they go crispy. Feel free to double this recipe for a large family dinner.
Corn Chips
12 medium-sized corn tortillas
Beans
1 red onion, finely chopped
1 Tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
400 g can black beans, drained
400 g can chopped tomatoes
Cashew Cheese
1 cup cashews
¼ cup nutritional yeast
1 clove garlic
½ tsp ground turmeric
½ tsp paprika
1 cup water
To Serve
2 Tbsp Easy Guacamole (see p. 84)
Plain coconut yoghurt
Fresh coriander leaves
To make the corn chips: Preheat oven to 200°C and line a baking tray with baking paper. Slice tortillas into triangles and place them on baking tray in the oven for 15–20 minutes until crispy.
To make the beans: Add red onion, tomato paste, cumin, coriander and paprika to a hot frying pan and cook until fragrant (add a little oil or water if necessary to stop it from sticking). Add beans and chopped tomatoes. Cover pan and leave it to simmer.
To make cashew cheese: Combine all ingredients in a blender and blend until smooth. If you don’t have a high-powered blender, soak cashews prior to making the cheese sauce.
Load a large plate with corn chips, followed by beans, Easy Guacamole and cashew cheese. Top with plain coconut yoghurt and fresh coriander.
Healthy Kelsi: Simple, vibrant plant-based food by Kelsi Boocock, photography and recipes by Kelsi Boocock, published by Bateman Books, RRP$39.99, Release Date 13 September, to purchase check your local bookstore for possible click and collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.
