Vegan Black Bean Nachos with Cashew Sour Cream

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Vegan Black Bean Nachos with Cashew Sour Cream

I am currently stuck at home, off work with an inflamed foot, so I needed some comfort food.  What could be better than a plate of homemade nachos, piled high with spicy black beans, guacamole, roast veg and sour cream.  I can already feel myself getting better!  This recipe seems like it has a lot of ingredients and elements, but they are all very easy to prepare and, if you are quick, the whole dish can be made in 30 mins from start to finish.

 

Vegan Black Bean Nachos with Cashew Sour cream – serves 2 as a main

5 vegan friendly tortillas

5 ripe tomatoes, chopped into eighths and deseeded

3 bell peppers, cut into chunks

a bunch of spring onions, slice into 2 cm chunks

2 red chilli, deseeded and cut into chunks

oil for roasting

380 g tin of black beans, drained and rinsed

1 heaped tsp dried coriander

1 heaped tsp paprika powder

1 tsp chili powder

1 ripe avocado, cut into slices

coriander to garnish

lime wedges to squeeze

 

For the guacamole:

1 ripe avocado

handful of fresh coriander

1 ripe tomato, seeds removed and quartered

juice of half a line

salt

 

For the cashew sour cream:

100 g cashews, soaked overnight, drained and rinsed

1 tbsp lemon juice

1 tbsp cider vinegar

1 dl water

salt and peper

Start by roasting your veg.  Preheat the oven to 210 degrees.  Place your prepared veg on a baking tray and drizzle with oil and salt.  Roast for up to 25 mins until the veg begin to char.  You may need to remove the spring onion and chilli as they tend to roast quicker than the tomatoes and peppers.

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Vegan Black Bean Nachos

Meanwhile prepare the guacamole by throwing all the ingredients into a food processor, season and pulse to leave a chunky texture.  Taste and add a further squeeze of lime, or an extra pinch of salt if necessary.

For the cashew sour cream, place all the ingredients in a blender, season with the salt and pepper and blend until smooth.

For the nachos, heat a large frying pan over a medium heat.  Drizzle with oil and one by one fry the tortilla on both sides, until they are golden brown and crispy.  Place them on some kitchen paper and sprinkle with salt.  While they are still warm, cut into nacho shaped triangles.

Finally add the black beans to the pan with a little oil, the coriander powder, chilli powder and paprika. Fry for a few minutes, season and allow them to absorb the flavours.

You are now ready to assemble your nachos.  Layer the nachos with the guacamole, roast veg, beans, sliced avocado, sour cream and garnish with chopped coriander and lime wedges.

 

 

 

 

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