Nachos
Nachos is a Tex-Mex culinary dish consisting of tortilla chips covered with (vegan) cheese, as well as a variety of other toppings and garnishes, often including refried beans, and condiments such as salsa, guacamole, or (vegan) sour cream. Amazing as a finger food to serve at a party, or any other time, really!
Ingredients
- Refried beans
- 180g raw kidney beans (360g cooked)
- 12g olive oil
- 1/2 tsp asafetida powder
- 2 tsp cumin powder
- 40g tomato paste
- 1/4 tsp salt
- Others
- 100g corn chips
- ~2/3 of my guacamole recipe
- 80g shredded vegan cheese
- fresh parsley or coriander for garnish
Instructions
- If starting from raw kidney beans, soak them for > 8h, boil them, drain them, and reserve. In this recipe, it is OK to slightly overcook them.
- Take cheese out of the fridge to bring it at room temperature.
- Heat up olive oil in a pan over medium heat, add the asafetida and stir.
- Immediately after, add the cooked beans, and stir for a while. Don't hesitate to mash some of the beans with the spatula while cooking.
- Add tomato paste, cumin powder and salt, and a bit of water. Mix well, and keep cooking for ~ 5 min.
- Transfer the refried beans in a large serving plate or bowl, top with the shredded vegan cheese and let it melt.
- Serve guacamole on the side of the serving plate or in a separate bowl, along with the cornchips.
- Top with fresh parsley or coridander (optional)
- Dig in!