10-min loaded meat-free chilli nachos

Updated at: Thu, 17 Aug 2023 06:35:29 GMT

Step 1

preheat oven to 220c/ 200 fan/ 425 f/ gas 7 boil kettle heat large wide based pan with a drizzle of olive oil over a medium heat once hot, add the mince and cook for 2-3min or until starting to brown

Step 2

meanwhile, using scissors, cut the tortilla wraps into triangles Tips: stack them for speed add the tortilla triangles to a tray with half the smoked paprika, a drizzle of oil and a generous pinch of salt and pepper toss everything together then spread them out and put the tray back into the oven for 5-7min or until lightly browned and crisp

Step 3

once the mince has browned, add soy sauce, chilli flakes, cumin and remaining smoked paprika to the pan. cook for 2min of until all the mince is coated in the spices. meanwhile, drain and rinse kidney beans

Step 4

Add the drained kidney beans to the pan along with 200ml boiled water and tomato paste cook for 1-2min or until the sauce has thickened to a bolognese- like consistency, then remove from the heat

Step 5

while the sauce is thickening, trim, then roughly chop the spring onions roughly dice the tomatoes chop the coriander, including stalks

Step 6

Add the chopped spring onion, tomato and coriander to a bowl with a drizzle of olive oil and a pinch of salt and pepper Stir it all together- this is your salsa

Step 7

serve the chilli with the nachos and tomato salsa Grate cheese over the top and dollop over the sour cream

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