Cheesy nachos are an instant classic on any menu. Full of Mexican flavours and oozing with cheesy goodness, with this recipe also adding a little extra twist of dairy free cheese.
5
Serves
15m
Prep
15m
Cook
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 tbsp taco seasoning mix
- 400g black beans, drained and rinsed
- 30ml water
- 3 large ripe tomatoes, diced
- 400g corn chips
- 200g (201112) Dairy Free Pizza Shred
Guacamole
- 2 large avocados
- 1 tbsp olive oil
- 1 garlic clove
- 1 lime, juiced
- ½ red onion, finely diced
- 2 jalapeño chillies, seeds removed, roughly diced
- Chives or coriander, chopped for garnish
Method
1. To make the guacamole, combine all the ingredients into a food processor and pulse until you have a chunky consistency. Season well and set aside.
2. Heat the oil in a large fry pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the taco seasoning mix, black beans and 30ml of water. Continue to cook over medium heat for 3 minutes. Add the diced tomatoes and stir to combine.
3. Preheat the grill to high.
4. Arrange the corn chips in a large baking dish. Spoon over the bean mix and scatter over the Dairy Free Pizza Shred. Cook under the grill for 5-10 minutes until the Dairy Free Pizza Shred is melted.
5. Remove from grill and spoon over the guacamole. Garnish with chopped coriander or chives.
Tip – Refried beans can be used in place of the black beans
