Nachos
Our favourite night of the week is Mexican night.
We 💗 it!!
You can make this with toasted corn chips, or you can wrap it up in a burrito or make tacos or however you like your Mexican.
We often do both nachos AND burritos, become so full we have to crawl to the sofa & complain we ate too much only to do it all over again the next week! 🙄
It’s that good!!
The following day we make the left over bean mix into toasted sandwiches for lunch and serve the cashew cheese as a dipping sauce. 😋😋😋
Mmmmm, Mexican night!
This recipe is vegan & all our carni friends have seconds and thirds & end up in a food coma just like us.
Ok, let’s get into it. You’re going to love it!
Bean Mix
Ingredients
1 large onion
2-3 cloves of garlic
4 or 5 mushrooms
1 red capsicum
Nacho/taco seasoning
1 tin tomatoes
1 tin black beans
1 tin lentils
1 tbspn spoon smoked paprika
1 tbspn corn flour
1 veggie stock cube
2 cups water
1 good squeeze fresh lime
2 or 3 blocks of frozen spinach (blocks the size of a mandarin)
1 cup of textured soy protein (Comes in a packet at the supermarket, usually in the health isle).
Salt & pepper to taste
Bean Mix
Method
Heat 2 tbspn olive oil in a pan and add diced onion, mushrooms, capsicum & finely grated garlic along with nacho seasoning.
When the onion mixture starts to brown, add the tinned tomatoes.
Reduce the mixture, it should start to go kind of gluggy, then add the cornflour and smoked paprika & cook for a minute or so ensuring it doesn’t stick.
Drain the beans & lentils, & add them to the pan along with the soy protein, then add the water and the stock cube & simmer the mixture slowly for 10 min or so.
(Hydrate the soy protein according to the instructions on the packet. Basically put 1 cup in a bowl and add boiling water, just enough to cover the dry mixture. Leave for a couple of minutes or when the mixture has absorbed the water).
Add the spinach blocks and a good squeeze of lime shortly before serving.
Add a little more water if it’s too rich or a little more nacho seasoning if you added too much water.
Guacamole
2 avacardos
Glug of olive oil
Pinch of salt
1 flat tspn of cumin
Squeeze of lime
Chopped coriander (Optional).
Method
In a bowl add chopped avocados, olive oil, salt, cumin and mash with a fork.
Add salt to taste.
Pico De Gallo
2 medium sized cucumbers
3 or 4 tomatoes
1/2 a red onion
1 tspn white sugar
Splash of white wine vinegar
Drizzle of olive oil
Good squeeze of fresh lime
Pinch of salt
Method
In a bowl, finely chop the cucumbers, tomatoes & red onion.
Add the sugar, white wine vinegar, olive oil, lime & salt.
Stir gently to mix.
Serve immediately.
Cashew Cheese
2 cups of raw cashews, no need to soak. (Roasted cashews work fine as well).
3 tbspn nutritional yeast (Available at the supermarket in the health food isle).
1/2 veggie stock cube
2 gloves of garlic, whole
salt to taste (3 or 4 good cracks from the grinder).
Plant milk of choice (We use soy).
Squeeze of lime
Method
Add ingredients to a stick blender or bullet blender.
Add soy milk until just covering the ingredients.
Blend well.
You can add the milk a little at a time, stopping just below the nuts and start blending, then slowly add a little more, and then a little more until you reach the desired consistency. It should be completely smooth, and just a little looser than hummus.
Cashew cheese is also great to take to BBQ’s as a dip. Will keep in the fridge for 4-5 days.
Nacho Time!
Serve everything on the table while you toast the corn chips in the oven and warm wraps in the microwave and then put it all together any way you like.
We top with finely chopped spring onions & coriander. (We ran out of coriander today, boo!!).
Try not to eat too much! 😁
