Tex Mex Nachos
This is our ‘go to’ meal. The one we make when we have no time and have not been shopping. I keep a well-stocked pantry, filled with organic, BPA free cans for this exact recipe. It is delicious and can be used on top of nachos, (make the sauce, place corn chips on a serving tray, top with Tex Mex, cheese sauce and a salad. It’s delicious. Or use in the middle of hard-shelled tacos, or as a burrito filling.
- 35 mins
- Serves 4-6 People
1 onion chopped and diced
2 cloves garlic chopped
1 can organic lentils – drained and washed
1 can organic cannellini beans – drained and washed
1 can organic black beans – drained and washed
1 can organic chopped tomatoes
1 bottle of your favourite salsa – we use Mission brand
1 bunch of fresh coriander – chopped finely
1 teaspoon dried chilli flakes (optional)
1 heaped teaspoon coriander powder
1 heaped teaspoon chipotle (Mexican) seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ packet of frozen spinach or kale for an added iron source (optional)
Potatoes – 3 medium – chopped into cubes
Carrot – 2 medium – chopped into cubes
Onion – 1 large diced into small pieces
Garlic – 3 cloves chopped into small pieces
Cashews – 1 cup soaked
Nutritional Yeast – 1 cup
Apple Cider Vinegar – 1 tablespoon
Salt and Pepper to taste
¼ Teaspoon onion and or garlic powder (optional)
Simple Garden Salad
1 Iceberg or Cos lettuce finely sliced – use your favourite lettuce
1 punnet of mixed colour tomatoes
1 red onion finely chopped
½ red capsicum (peppers) finely chopped
½ yellow capsicum (peppers) finely chopped
½ bunch of fresh parsley finely chopped
1 ripe avocado
(1) Chop onion and garlic in half and remove the shoot.
(2) Finely chop onion and garlic and add to a non stick saucepan
(2) Saute until they begin to change colour or stick to the saucepan. Add a splash of water if they are sticking.
(3) Open lentils, cannellini beans and black beans. Drain and wash under clean running water.
(4) Add beans to garlic and onion.
(5) Open tin of tomatoes and add to the saucepan
(6) Open salsa and add to the saucepan – stirring until all combined
(7) Add finely chopped coriander and mix through
(8) Add coriander powder, chipotle, garlic and onion powder.
(9) If using chilli flakes, add these
(10) Add frozen spinach or kale if using.
(11) Cover the saucepan with a lid and cook for 10 – 12 minutes, or as long as necessary for all the flavours to combine, and frozen spinach/kale to be ready for eating.
(1) Soak cashews in boiling water until ready to use. Then drain off the water and wash to remove any remaining residue.
(2) Scrub potatoes and carrots and chop into small cubes. The smaller the quicker they will cook.
(3) Cut open the onion and garlic down the middle and remove the centre shoot. Then dice into pieces.
(4) Into a saucepan, place the chopped potatoes, carrot, onion, garlic and enough vegetable stock to cover the vegetables. Boil until the veggies are soft.
(5) Place the cooked ingredients into a blender and blend until smooth.
(6) Add the soaked cashews, apple cider vinegar, pepper, salt, onion powder and garlic powder and blend until smooth. Add a little more water or stock if necessary.
(7) Finally add the nutritional yeast. 1 cup to begin, taste and add more if you want the sauce cheesier.
Simple Garden Salad
(1) Wash lettuce and finely chop
(2) Place lettuce in a mixing bowl
(3) Cut open the red onion and remove the shoot. Finely dice the rest and add to the lettuce
(4) Dice red and yellow capsicum (peppers) add to the lettuce
(5) Cut tomatoes into halves and add to the salad
(6) Finely dice parsley and use this as a garnish
(7) Peel and slice avocado and add to the salad.
To assemble, place corn chips on a serving tray. Add some of the Tex Mex, top with salad, and then top with cheese sauce. Enjoy.