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Vegan Loaded Nachos

  • Author: Rachel Phipps
  • Cook Time: 10 minutes
  • Total Time: 10
  • Yield: Serves 1 1x
  • Category: Vegan
  • Cuisine: Mexican

Description

These vegan loaded nachos are full of bright, vibrant colours and flavours.


Ingredients

Scale
  • 3 Large Handfuls Lightly Salted Corn Tortilla Chips
  • 1/2 Small Red Onion, finely chopped
  • 3 Large Tomatoes, chopped
  • 1 Small Handful Fresh Coriander
  • Sea Salt
  • 1 Small Ripe Avocado
  • Dash of Tequila 
  • 1/2 Lime
  • Large Handful Cooked & Drained Black Beans
  • 2 Large Radishes, thinly sliced
  • 1012 Baxters Deli Toppers Jalapeños 

Instructions

  1. Scatter the tortilla chips across a tray or large plate, then get started on the toppings.
  2. To make the salsa, combine the red onion, tomatoes, half of the fresh coriander (finely chopped) and a pinch of salt to taste.
  3. To make the guacamole, mash together the avocado, sea salt to taste, lime juice to taste (about 1/4 of the lime, wedge the rest), and a dash of tequila.
  4. Scatter all of the toppings over the nachos, and enjoy straight away – the lack of cheese means the salsa could make the chips a bit soggy if they’re left to sit around for a while!