Wholesome Black Bean Nachos with Cashew Cheese
Who doesn’t love nachos? I like to make my own chips by baking plain corn tortillas until they go crispy. Feel free to double this recipe for a large family dinner. Serves 2 / 45 minutes GF
Corn chips
12 medium-sized corn tortillas
Beans
1 red onion, finely chopped 1 tablespoon tomato paste 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika 400-gram can black beans,
drained 400-gram can chopped
tomatoes
Cashew cheese
1 cup cashews
¼ cup nutritional yeast 1 clove garlic
½ teaspoon ground turmeric ½ teaspoon paprika
1 cup water To serve
2 tablespoon Easy Guacamole (see recipe right) plain coconut
yoghurt fresh coriander
leaves Corn chips: Preheat oven to 200°C and line a baking tray. Slice tortillas into triangles and bake them on the tray for 15-20 minutes until crispy.
Beans: Cook the onion, tomato paste and spices in a hot frying pan until fragrant (add a little oil or water if necessary to stop it from sticking). Add the beans and chopped tomatoes. Cover pan and leave it to simmer.
Cashew cheese: Blend all ingredients in a blender until smooth. If you don’t have a high-powered blender, soak the cashews first.
To serve: Load a large plate with corn chips, followed by beans, Easy Guacamole and cashew cheese. Top with plain coconut yoghurt and fresh coriander.