Fancy-Pants Nachos

Happy International Day of the Nacho, everyone!

When it comes to nachos, I don’t mess about. Here’s proof.

Serves 1

50g Corn Chips
1/2 C Cooked Kidney or Black Beans
1 C Chopped Veg (I used tomato, red & green capsicum & corn)
4 TBSP Salsa
1/2 C Cashew Béchamel

Toppings: fresh coriander leaves, spring onion, 1/4 avocado, sliced olives & a lime wedge.

  • Preheat your oven to 220C.
  • Prepare your cashew bechamel.
  • Spread the corn chips across an oven proof plate.
  • In a bowl, mix together the beans, veggies & salsa.
  • Assemble the nachos by pouring 1/4 C cashew béchamel onto the corn chips, piling on the mix of beans/veg/salsa, then pouring the remaining 1/4 C cashew béchamel on top.
  • Bake at 220C for 12 minutes.
  • Prepare your toppings and serve with hot nachos straight out of the oven.


4 thoughts on “Fancy-Pants Nachos

Chow down on this!

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