In the “old” days — Janik a vegetarian, and myself a flexitarian at the time — I used to chuckle when Janik would order a nacho plate on date night. From an ingredient perspective tortilla chips paired with loads of cheese and toppings sounds delicious — but it never would occur to me to order them as a “main”. Nachos as a meal? Fast forward to my latest efforts in the Vegan Rhapsody test kitchen, and I am now a “believer” that nachos can indeed be a delicious and satisfying meal — and vegan to boot!
I learned three key lessons during the testing of this dish:
Firstly, nachos are incredibly easy to make and that’s a win-win on a week night. My kids devoured this dish so it’s certainly made its way to my “go to” list of family-favourite meals. I can prepare this meal — everything from scratch — in under 30 minutes using my Thermomix.
Secondly, when it comes to nachos it’s all about the ingredients. When you use fresh, quality, and organic ingredients you can’t go wrong.
Lastly, a plate of nachos is just that. A plate of nachos accompanied by fresh salsa and refried beans elevates the nacho experience from ordinary to extraordinary. The medley of flavours and texture is tantalizing considering the ingredients are incredibly simple.
I can already see Janik’s request for guacamole making it to the top of my list of “to dos” in our test kitchen — stay tuned for more discoveries.
Ingredients – Fresh Salsa
1/2 red onion, halved (100 g)
6 tomatoes, halved (1 lb/450 g)
1/2 cup cilantro leaves, fresh (5 g)
3 garlic cloves, peeled
1.5 tsp cumin, ground
1/2 lemon, juiced
Pinch of salt
1/Add onion to your Thermomix mixing bowl. Chop 5 sec/Speed 5
2/Add remaining ingredients to the bowl. Turbo chop for 1 minute
Note: The Turbo setting is a “super-charged” version of the Thermomix’s regular chop setting. Using the Turbo feature for 1 second will give you chunky salsa; for a smoother texture Turbo chop for 2 seconds.
Ingredients – Refried Beans
1 cooking onion, halved
2 garlic cloves, peeled
Cherry tomatoes (100 g)
1 Tbsp coconut oil
2 tsp chili powder
3 tsp ground cumin
Pinch each of salt and pepper
575 g black beans, cooked (pinto beans would also work well)
1/2 cup vegetable broth
1 Tbsp + 1 tsp lemon juice, fresh
1/Add the onion, garlic, and cherry tomatoes to your Thermomix mixing bowl.
Chop 5 sec/Speed 5. Using your spatula, scrape down the sides of the TM mixing bowl.
2/Add the coconut oil to the minced onion-garlic mixture.
Sauté for 3 min/120C/Speed 1. Once again, scrape down the sides of the TM mixing bowl with your spatula.
Reminder: When sautéing, it’s always best to place the simmering basket (vs. measuring cup) on top of the mixing bowl to allow heat to escape.
3/Add 1 tsp of chili power, 1 tsp of ground cumin, and pinch of salt and pepper to the TM mixing bowl. Cook 1 min/90C/Speed 1. Once again, scrape down the sides of the bowl using the spatula.
4/Add beans to the TM mixing bowl. Blend for 15 sec/Speed 5
5/Add vegetable broth to the TM mixing bowl. Blend 15 sec/Speed 3
6/Add 1 tsp chili power, 2 tsp ground cumin, lemon juice, and pinch of salt to the TM mixing bowl. Cook 5 mins/90C/Speed 1
Your refried beans are now ready! Remove the TM mixing bowl from the unit and set aside. Add more seasonings if desired.
Ingredients – Nacho Plate
Tortilla chips (ideally non-GMO)
300-400 g shredded cheese (or adjust amount to your liking)
2 green onions, chopped (optional)
Handful of cherry tomatoes, chopped (optional)
Few pinches of salt
1/Preheat oven to 420C
2/Chop the green onions and cherry tomatoes (optional) and set aside
2/Prepare your baking tray by lining with parchment paper. Place nachos on tray, and then top with shredded cheese. Bake for 10-12 mins until cheese has melted.
3/Sprinkle onions, tomatoes, and salt on top of baked chips. Serve hot!
The nachos are best paired with a side of fresh salsa and refried beans.
*If you are looking for the ultimate vegan Mexican experience you have to invite our Simply Tasty Quesadillas to your fiesta*
*Follow Your Heart® Vegan Gourmet Shreds [either Mozzarella or Pizzeria Blend)
*HarvestSun Organic Bouillon Power [Vegetable]
*I recommend using Himalayan Pink Salt vs. regular sea salt [various brands]
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.