Plant Based Nachos
Crowd-pleasing nachos go entirely plant-based here with our Vegan Mexican Mince Mix. We add in kidney beans and veggies to make sure it’s a delicious, well-balanced, wholesome meal that's very simple to make.
Overview
- 30 min
- Serves 4
- Easy
Keep for later
Ingredients
1 bunch coriander, leaves picked, stems chopped
1 onion – diced
1 garlic clove
1 red capsicum – chopped into bite-sized pieces
300g orange kumara – finely diced
1 400g tin red kidney beans
½ cup (90g) Plant-Based Mexican Mince Mix
2 cups vegetable stock
Olive oil for sauteing
To Serve: corn chips, chopped avocado, chopped tomatoes, coriander
Instructions
Heat a glug of olive on a saute pan over a medium heat. Cook the onion and coriander stems for 5 minutes.
Add the garlic, capsicum and kumara. Cook for a further 5 minutes until the kumura is tender.
Add the kidney beans, Mexican Vegan Mince Mix and stock. Bring to a boil and then simmer for 10 minutes until the sauce has thickened. Add additional water if the pan gets too dry.
Arrange the corn chips on a large platter or plate. Top with the mince. Sprinkle with avocado, chopped tomatoes and coriander.
Created by Kelly Gibney
Dietary Glossary