Vegetarian Nachos
Vegetarian nacho topping of spiced beans and lentils.
Servings: 6 servings
Ingredients
Ingredients
- ?2 TablespoonOlive oil
- ?1 largeonion diced200 grams
- ?1 mediumcarrot grated150 grams
- ?2 cloves garlic crushed
- ?1 Tablespoonsmoked paprika
- ?2 teaspoonscumin
- ?1 teaspooncoriander
- ?2 teaspoonscocoa powder
- ?1/2 teaspoonchilli flakes
- ?1 TablespoonSoy sauce
- ?1 cupvegetable stock
- ?1 Tablepsoonbrown sugar
- ?400 gramskidney beans canned
- ?400 gramslentils canned
- ?800 gramsDiced tomatoes
Instructions
Instructions
- Prep: Dice the 1 large onion, grate the 1 medium carrot, crush the 2 cloves garlic, and drain and rinse the 400 grams kidney beans and 400 grams lentils (both canned).
- Heat 2 Tablespoon Olive oil in a large fry pan over medium heat.
- Add the diced onion and grated carrot to the pan. Sauté, stirring occasionally, for about 6–8 minutes until soft, fragrant and a little caramelised.
- Add the crushed garlic, 1 Tablespoon smoked paprika, 2 teaspoons cumin, 1 teaspoon coriander, 2 teaspoons cocoa powder and ½ teaspoon chilli flakes. Sauté, stirring, for about 1 minute until the spices are fragrant.
- Add 1 Tablespoon Soy sauce, 1 cup vegetable stock, 1 Tablepsoon brown sugar and 800 grams Diced tomatoes (with their juices). Stir to combine and bring the mixture to a boil.
- Add the drained 400 grams lentils and 400 grams kidney beans to the pan. Reduce the heat to low and simmer, uncovered, for 10–15 minutes, stirring occasionally, until the mixture thickens to your liking.
- Optional: Remove from heat and mash some of the beans and lentils with a potato masher if you prefer a partially mashed texture.
- Serve the bean mixture over corn chips and top with your favorite nacho toppings.
Equipment
- Large frying pan
- Potato Masher
Notes
Take the time to sauté the onions and carrots until they just start to go golden, you end up with a better-flavoured bean nacho mix
Try a masher! Beans can sometimes be quite a confronting texture for people, smashing them a little with a masher helps a lot!
Use this vegetarian Nacho Mix as the base for other meals, add to a wrap, serve with rice, or as a quesadilla filling.
This bean-based vegetarian nacho mix will freeze for up to four months and defrost well.
Crushed garlic: You can substitute this for ½ teaspoon garlic powder, added when you add the spices.
Soy sauce: For a gluten-freeoption use Tamari. The soy sauce adds an umami flavour to the dish.
Brown sugar: If you would prefer refined sugar free you can use coconut sugar, or a spoon of honey or maple syrup.
Cocoa:This actually adds umami to the dish, making it seem meaty with no meat!
Kidney Beans: Black beans would work just fine.
Try a masher! Beans can sometimes be quite a confronting texture for people, smashing them a little with a masher helps a lot!
Use this vegetarian Nacho Mix as the base for other meals, add to a wrap, serve with rice, or as a quesadilla filling.
This bean-based vegetarian nacho mix will freeze for up to four months and defrost well.
Crushed garlic: You can substitute this for ½ teaspoon garlic powder, added when you add the spices.
Soy sauce: For a gluten-freeoption use Tamari. The soy sauce adds an umami flavour to the dish.
Brown sugar: If you would prefer refined sugar free you can use coconut sugar, or a spoon of honey or maple syrup.
Cocoa:This actually adds umami to the dish, making it seem meaty with no meat!
Kidney Beans: Black beans would work just fine.