aussievego
Nov 4th, 2008, 02:03 AM
This is specifically for Zarncar who has hit a wall with veganism, but afere reading the post I thought there might be a few vegans out there who also crave vegan (and healthy) versions of some of the junk food we used to partake in during our bad old days. I don't have any pics, but it tastes better than it looks anyway. The way I make nachos is easy, delicious, and fast. Anyway here it is.
Ingredients (for two big eaters)
1-2 fresh tomatoes
1-2 ripe avocados
1/4 lettuce
1 large pack toasted corn chips
1 425g tin refried beans (I suggest Amy's organic black beans)
tomato and chilli sauce
Salsa (optional)
I prefer to have the lettuce, tomatoes and avocados cold from the fridge as it creates a mice contrast with the hot base.
Method
Pe heat oven (I have fan forced set on about 180 C)
place a generous smattering of corn chips on oven proof dinner plate. Pour over middle of chips your choice of sauces or salsa (I use a combo of masterfoods hot chilli and tomato sauce). Use a dessert spoon to scoop out refired beans and place on top of sauce/salsa. Use excess corn chips to push the beans down and spread them evenly over the top of the other layers, froming a covering layer so beans aren't exposed. Place in oven uncovered.
Chop lettuce and tomato. Mash avocado.
Check on oven. Usually takes abut 10 minutes. When top layer of chips are toasted brown it's ready.
At this stage you can choose to pour some more sauce over the plate or you can just go with it as is. Spread avocado over base, then add lettuce, then tomato.
Serve straight away and enjoy.
Ingredients (for two big eaters)
1-2 fresh tomatoes
1-2 ripe avocados
1/4 lettuce
1 large pack toasted corn chips
1 425g tin refried beans (I suggest Amy's organic black beans)
tomato and chilli sauce
Salsa (optional)
I prefer to have the lettuce, tomatoes and avocados cold from the fridge as it creates a mice contrast with the hot base.
Method
Pe heat oven (I have fan forced set on about 180 C)
place a generous smattering of corn chips on oven proof dinner plate. Pour over middle of chips your choice of sauces or salsa (I use a combo of masterfoods hot chilli and tomato sauce). Use a dessert spoon to scoop out refired beans and place on top of sauce/salsa. Use excess corn chips to push the beans down and spread them evenly over the top of the other layers, froming a covering layer so beans aren't exposed. Place in oven uncovered.
Chop lettuce and tomato. Mash avocado.
Check on oven. Usually takes abut 10 minutes. When top layer of chips are toasted brown it's ready.
At this stage you can choose to pour some more sauce over the plate or you can just go with it as is. Spread avocado over base, then add lettuce, then tomato.
Serve straight away and enjoy.