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.

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