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Clean Vegan Nachos

If you love eating clean, plant-based dishes that pack a punch in the flavour department but don’t have you feeling bloated and lethargic then you gotta try this yummy clean nachos dish.

I love Mexican food (well, let’s face it I like pretty much any food so long as it’s tasty) and have adapted the classic (heavy) version to suit a vegan or plant-based diet because I don’t really eat dairy much at all. I recently gave it up for a period of time but now I’ve decided not to be so strict with myself and put labels on what I am.

You could make a cashew sour creme to go on top (I didn’t do that here but have done so in the past). It’s really simple, you just soak a cup of raw cashews overnight and then adding them to a blender with the juice of 1 lemon, salt, 1 tsp nutritional yeast and a little water. You could add a bit of turmeric powder to make it pop even more.

Clean Vegan Nachos

Ingredients:

  • 1 brown onion
  • 1 tin organic kidney beans
  • 1 tin organic black beans
  • 1 large tin (800g) organic chopped tomatoes
  • 1 tsp garlic paste or fresh minced garlic
  • 1 tsp paprika
  • 1 tsp cumin
  • Cayenne pepper (to suit)
  • 1/4 tsp coriander powder
  • 1 tbsp raw cacao
  • Himalayan salt (to suit you)
  • Fresh coriander
  • Corn kernels 1/2 tin
  • Jalapenos 1/2 jar (optional but amazing)
  • 1 Lime
  • 1 jar of organic sugar-free salsa (if you can find)
  • 2 avocados
  • Coconut yoghurt
  • Lemon x 1
  • Coconut yoghurt

Method:

  1. In a pan, heat up 1 tbsp coconut oil on medium heat and add the diced brown onion. Sautee until translucent.
  2. Add in the spices, salt and then the diced tomatoes, let this simmer.
  3. Rinse and drain the beans and corn and add to the mix.
  4. Chop up the jalapenos and add these along with a nice handful of coriander leaves.
  5. While this simmers, make your gaucamole.
  6. Add your avocados to a blender along with the juice of 1 lemon, 1-2 tbsp coconut yoghurt, a small handful of coriander, salt and blend until desired consistency, you make like it chunky, you may like it smooth?
  7. When the chilli is ready, assemble the corn chips and then add a good amount of the chilli to the corn chips then add a spoonful or two of the salsa.
  8. Finish off with your guacamole and cashew sour creme (if you had any that you pre-made) and fresh coriander.

Enjoy! and please leave a comment if you get a chance to make this, I’d love to know what you think and of course, share this blog with your friends

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