Loaded Nachos

Name: Loaded Nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1–2 large packs of tortilla chips 1 x 400g tin black beans, drained; 1⁄4 red cabbage, thinly shredded; Carrot nacho cheese; 150g carrots, not peeled and roughly chopped; 100g new potatoes, not peeled and roughly chopped; 2 garlic cloves; 1 tbsp tomato purée; 2 tsp cornflour; 65ml milk (I use oat) juice of 1⁄2 lemon; 3 tbsp nutritional yeast 1 tsp chilli powder; 1⁄2 tsp ground turmeric pinch of salt; 1⁄4 tsp black pepper; Sour cream; 120g raw cashews, soaked in hot water for 20–30 minutes, or overnight; 2 tbsp apple cider vinegar juice of 1⁄2 lemon; 100ml cold water; pinch of salt; Killer Tofu; 450g extra-firm tofu; 3 tbsp soy sauce or tamari 1 tsp garlic powder; 1 tsp paprika; 1 tsp chilli powder; 1 garlic clove, grated; 1 tsp cornstarch; 1 tsp tomato purée; 2 tbsp nutritional yeast; 1 tbsp olive oil

6 steps

Prep:10minCook:20min

These loaded nachos are something special! Share with family and friends, or forget them and enjoy all by yourself. Watch now: https://youtu.be/CLHmZWVPGmE

Updated at: Thu, 17 Aug 2023 11:27:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories474.7 kcal (24%)

Total Fat23.9 g (34%)

Carbs46.5 g (18%)

Sugars5.1 g (6%)

Protein21.2 g (42%)

Sodium754.9 mg (38%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1 To make the carrot nacho cheese: bring a pan of salted water to the boil, add the carrots and potato and cook for about 10 minutes, until soft. Drain well, then transfer the veg to a high-speed blender. Add all the remaining ingredients and blend until very smooth. Set aside.

Pan

Step 2

2 To make the vegan sour cream: drain the soaked cashews and rinse in cold water. Add all the ingredients to a high-speed blender and blend until very smooth. Set aside.

Step 3

3 Preheat the oven to 180°C/160°C fan/gas 4.

OvenPreheat

Step 4

4 In a large baking tin, add a layer of tortilla chips, black

Baking sheet

Step 5

beans, red cabbage and a drizzle of the nacho cheese. Add a second layer of tortilla chips with my killer tofu ‘ground beef’ and another drizzle of nacho cheese, then bake for 8–10 minutes, until lightly crispy and golden brown.

OvenHeat

Step 6

5 Remove the nachos from the oven and top with the sour cream, plus your choice of cherry tomatoes, shredded lettuce, sliced chillies, pickled red onion, black olives and fresh coriander. Serve hot, with lime wedges to squeeze over, and guacamole and salsa on the side.