Tornachos (see the Claude variant below)
Buy, find or make
Texas chilli, 1 batch (if doing Claude’s nachos, make this a drier version, that you cook down slowly and make rich by repleshing water, 3/4 cup at a time and slowly letting it simmer down).
Chicken marinated in Za’atar or chicken shawarma
Avocado, 2, diced
Red onion salsa, 1 batch
Coriander leaves, 2 tbs finely sliced
Tomato, 2, diced
Green goddess sauce, 1 batch
Cheddar cheese, 1 cup, grated
Refried beans, 1 batch
Another refried beans option is to puree some of the Texas chilli with a lot of lime, salt and coriander
Flour tortillas
Corn chips
If doing Claude’s baked nachos, the add ins that work are corn, diced red and green capsicum and diced red onion. Don’t overcook baked nachos, they go soggy.
Do
Bring all of the dishes and ingredients above to the table.
Serve
Assemble tortillas or nachos or a combination of the two at the table.
Try adding some the following bitter leaves for extra zing. Red cabbage, radicchio and kale drizzled with oil and vinegar and left to sit for 30 minutes.
Ultimate Loaded Vegetarian Nachos
Ingredients
For the Black Bean Layer:
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 jalapeño, seeded and finely chopped (optional)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
2 cans (15 oz each) black beans, rinsed and drained
1/2 cup vegetable broth
1 tablespoon lime juice
Salt and pepper to taste
For the Nachos:
1 large bag (13-16 oz) tortilla chips
2 cups shredded Mexican-blend cheese (or vegan cheese alternative)
1 cup cherry tomatoes, quartered
1/2 red onion, finely diced
1 bell pepper (any color), diced
1 cup corn kernels (fresh, frozen, or canned)
1 large avocado, diced
1/4 cup sliced black olives
1-2 jalapeños, thinly sliced (optional)
For the Toppings:
1 cup sour cream or Greek yogurt (or vegan alternative)
1 cup fresh salsa or pico de gallo
1/3 cup chopped fresh cilantro
2 green onions, sliced
Hot sauce, to taste
Lime wedges for serving
Instructions
Prepare the Black Bean Layer:
Heat olive oil in a medium saucepan over medium heat.
Add the onion and cook until softened, about 4-5 minutes.
Add garlic and jalapeño (if using) and cook for another minute until fragrant.
Stir in cumin, smoked paprika, and cayenne pepper.
Add black beans and vegetable broth. Bring to a simmer and cook for 5-7 minutes.
Using a potato masher or the back of a spoon, partially mash the beans, leaving some whole for texture.
Stir in lime juice, and salt and pepper to taste. If mixture is too thick, add a splash more broth.
Remove from heat and set aside.
Assemble and Bake the Nachos:
Preheat oven to 375°F (190°C).
On a large, rimmed baking sheet or in a cast-iron skillet, spread out half of the tortilla chips in an even layer.
Spoon half of the black bean mixture over the chips, then sprinkle with half of the cheese.
Add a second layer of chips, the remaining bean mixture, and the remaining cheese.
Sprinkle half of the diced bell pepper and corn over the top.
Bake for 8-10 minutes, until the cheese is melted and bubbly.
Add Fresh Toppings:
Remove nachos from the oven and immediately top with tomatoes, red onion, remaining bell pepper and corn, avocado, black olives, and jalapeños.
Dollop with sour cream and salsa.
Sprinkle with cilantro and green onions.
Serve immediately with hot sauce and lime wedges on the side.
Tips
For a heartier version, add crumbled vegetarian meat substitute or mushrooms sautéed with taco seasoning.
Keep the layers relatively thin to ensure all chips get some toppings.
Arrange nachos on a warmed platter to help keep them hot longer.
For a quicker version, use refried vegetarian beans instead of making the black bean layer from scratch.
Enjoy your delicious vegetarian nachos that are so flavorful and satisfying that even meat-lovers won't miss a thing!
Get cheese volume right.
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