It’s April and it started heavily snowing this afternoon (what the fuck?!), so I took it as a sign from the universe to stay inside all day and watch TV… And what’s TV without comfort food to aid the procrastination experience?
These nachos taste amazing, and are pretty versatile, the recipe I’ll write down is just what I fancied eating today, but you can pretty much use whatever you want, like vegetarian meat substitutes (eg. Quorn mince), red onions, black beans instead of kidney beans… As long as you have crispy tortillas or Doritos as the base they’re guaranteed to taste good.
These are also made for just one person, but if you’re having a friend over to join your movie day, just double the quantities of everything and it’s as easy as that!
For the Nachos
Two large flour tortillas
200g of kidney beans
Two chopped spring onions
One medium-sized tomato
Half a lime
Half a teaspoon each of paprika and cayenne pepper
Salt and pepper to taste
One tablespoon of olive oil
For the guacamole
Half an avocado
Juice of quarter of a lime
Two cherry tomatoes
Quarter of a small red chilli or half a teaspoon of chilli flakes
One teaspoon of olive oil
For the vegan cheese sauce
200ml of unsweetened, unflavoured almond milk
5 tablespoons of nutritional yeast
One tablespoon of vegan margarine
One tablespoon of plain flour
A pinch each of garlic powder, salt and pepper
- To make the “cheese”, melt the margarine. Whisk together the flour and milk, then add it, along with the nutritional yeast to the margarine. Add the seasonings and whisk until it thickens up for five minutes.
- To make the guacamole, just chuck all of the ingredients into a blender and blitz.
- To make the nacho filling, heat the oil in the pan and fry the beans and spring onions together along with the seasoning until lightly crisp.
- Preheat the oven to 200 degrees Celsius. Cut the tortillas into triangles and bake for a few minutes until crispy.
- Layer all the ingredients up, drizzle over the ‘cheese’ and enjoy!