This is quick and painless to prepare and a really yummy dish. Feel free to add more or less of any ingredient, the below recipe is just a guideline and can be amended whichever way you like.
— nacho chips (any flavor will do but I like to use ‘Mexican Salsa’
— 1 can of corn
— 1 can of red kidney beans
— 1 jalapeño
— 1 red onion
— 1 tomato
— 1 avocado
— juice of 1 lemon
— handful of coriander
— 1 jar of mild salsa (available at Checkers)
— crushed garlic (add as much as you want
— 1 potato
— 2 carrots
— 1/2 cup nutritional yeast
— 1 tbsp garlic salt
— 1 tbsp onion flakes
— 1 tsp paprika
- Peel the potato and 2 carrots and cut them into chunks, add them to a saucepan with water and boil until both become soft. Make sure to save about a cup of the water they boiled in when you drain them (we will add this to our mixture later).
- Put half of the nacho chips in a oven proof dish and bake for approximately 15-20 minutes. Make sure it doesn’t burn but get them nice and toasty.
- While waiting for step 1 & 2 take a sip of wine and start prepping the rest of the items, take the lid off the salsa, cut the tomato and onion up into small pieces, open the cans, you get the idea.
- Once the potato & carrots are done cooking and you’ve drained them, remember to save a cup of the water they were boiling in. Add the potato and carrots to a blender and add 1/2 cup of nutritional yeast, 1 tbsp garlic salt, 1 tbsp onion flakes, 1 tsp paprika, salt and half of the cup of water you saved. Blend it all together until a “cheesy” sauce forms. Depending on the consistency you can add more water, if you want it runny or more on the thicker side just add more or less water. Put your cheesy mixture aside.
- Once your nachos are toasted you can now begin with the layering. Add half of the mild salsa, some garlic, half of the tomato, half of the onion, half of the can of corn, the red kidney beans and jalapeño. Add half of the coriander and add the other half of nacho chips to the dish. Add the remaining mild salsa and pour the cheesy mixture on top. Bake this in the oven for 15 – 20 minutes.
- While the nachos are baking crush the avocado with a fork and season with salt and pepper. In a bowl add the avocado mixture and add the remaining chopped tomato and onion along with half of the lemon juice. Mix well. (You will use this on top of your nachos.
- Once your nachos are done in the oven take them out and squeeze the juice of the other half of the lemon over, add some more coriander and dish up. Don’t forget your avocado mixture!
I hope you’ll make this at home and enjoy it as much as we do! It’s really yummy and a favorite in our home. I’ve left pictures of some the ingredients below in case anyone is wondering which ones I use.
PS: You could just skip the potato & carrot sauce and just use cheese on top but who wants to eat animal products when you can enjoy something healthy?
For those interested I’ve also added the macro’s for this recipe below:
If you have any questions please leave them in the comment box below and I’ll be happy to answer them! Remember to follow my blog to make sure you don’t miss the next recipe!