Home  >  Shop Products  >  Recipes  >  plant based v2mince nachos

plant based v2mince nachos

,

$12.30

SERVING: 4

TIME: 30mins

PRINT RECIPE

Nothing quite says “dig-in” more, than a steaming plate of nachos. And these are no ordinary nachos, the plant based v2mince nachos are something else. Layered with smokey chili, melted cheese and avocado before being topped with pickled vegetables, spicy jalapeños and fresh herbs, you will have to fight over the very last corn chip! Enjoy v2food Plant Based Mince as a versatile yet nutritious alternative for anyone that loves the taste of meat but doesn’t want to get it from animals

Ingredients

For the mince

  • 500g v2mince
  • Olive oil
  • 1 large brown onion, finely diced
  • ½ cup water
  • 200g tin chipotle chilies in adobo sauce
  • 400g tin diced tomatoes
  • 400g tin red kidney beans, rinsed and drained
  • 1 tbsp ground cumin

For the layered nachos

  • ½ red onion thinly sliced
  • 1 tbsp caster sugar
  • ¼ cup vinegar
  • Pinch salt
  • 200g plain corn chips
  • 100g grated mozzarella
  • Diced avocado
  • Pickled jalapeños
  • Coriander
  • Lime wedges
  • Cherry tomatoes, halved

Preparation

For the mince

  1. Heat olive oil in a large frypan on medium-high heat.
  2. Add onions and fry off until softened.
  3. Add v2mince and cook until browned and crumbling, using a wooden spoon to break it down.
  4. Add water and use a wooden spoon to scrape off the bottom of the pan.
  5. Add chipotle chillies and break apart with a spoon before adding tomatoes, kidney beans and cumin.
  6. Season with salt and pepper and reduce heat to low to simmer for 10 minutes.

For the layered nachos

  1. Preheat oven to 160 degrees fan forced (180 regular).
  2. Blanche sliced red onion for 1 minute in boiling water. Drain and refresh under cold water. Combine caster sugar, vinegar and salt in a small bowl and toss blanched onion. Leave to pickle for 15 minutes.
  3. Place corn chips on a tray lined with baking paper. Top with half of the grated mozzarella. Spread the chili con carne mix all over the corn chips and top with remaining mozzarella. Bake in the oven until all the cheese has melted.
  4. Serve with pickled onion, jalapeños, diced avocado, cherry tomatoes, coriander, sour cream and lime wedges.