I was inspired to make these Vegan nachos from scratch after watching Rosianna Halse Rojas’ video, which you can watch here!
As with all my culinary pursuits, I made this recipe up as I went along, and in my opinion, that’s half the fun of it. I love adding a drop of this or that, or in this case, a gargantuan dollop of homemade guacamole!
The first stage involved crafting a rather sassy salsa. For this I fried onion, great juicy tomatoes, green pepper, & some red jalapeños – letting them sizzle away in the pan until soft. After leaving the mix on the side to cool, I drizzled some fresh lemon juice over the top (was supposed to be lime, but #YOLO) & placed in the fridge for later.
I then blended some Cannellini beans with water & seasoned to create a pulpy mixture to top the tortilla chips, to add some depth.
I then sliced up several corn tortillas & shallow fried them until crispy and golden brown. This was the first time I’ve ever made my own nachos, and I was overjoyed with how they turned out! Whilst the nachos were warming in the oven, I mashed a couple of glorious avocados and seasoned to create a makeshift guacamole. I also whizzed up some kidney beans with tabasco sauce for a wonderful dip. Again, I was just making this up as I went along. Et voilà!
[Recipe (roughly serves 3-4!) = 8 corn tortillas, 1 tin kidney beans, 1 tin Cannellini beans, 2 giant avocados, 1 green pepper, red jalapeños, 1 large onion, 5 large organic tomatoes, 1 lemon]
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