Nosh-On-‘Em-Nachos by Tess Masters
Thanks to: Tess Masters, The Blender Girl
Powerhouse blogger and online phenomenon Tess Masters, AKA The Blender Girl, offers up more incredible vegan and gluten-free recipes that help you lead a vibrant healthy life in The Perfect Blend. Buy it on Amazon.com or BarnesandNoble.com today!
The pleasure in every blissful bite is so worth the hour-of-prep pain. To simplify it all, make the cheese, sour cream, and beans a day ahead, then throw together the pico, guac, and toppings right before serving. I load my nachos up with olives, jalapeño, and cilantro. The base is so rich and cheesy, dairy devotees will dive into these with reckless abandon any way they can.
(Serves: 6 to 8)
Ingredients
- Beans
- ¾ cup (180ml) Massel Vegetable Liquid Stock
- 2 tablespoons tomato paste
- ½ teaspoon fresh lemon juice, plus more to taste
- ¼ teaspoon ground cumin, plus more to taste
- ¼ teaspoon chipotle powder, plus more to taste
- ½ teaspoon Bragg Liquid Aminos, gluten-free soy sauce, or tamari
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon natural salt, plus more to taste
- 1 425g/15oz can or 1¼ cups (210g) cooked pinto beans, drained and rinsed
-
- Pico de Gallo
- 2 cups (360g) diced tomato
- ⅓ cup (50g) diced red onion
- ¼ cup (7g) loosely packed finely chopped cilantro leaves
- 1½ tablespoons fresh lime juice, plus more to taste
- 1 tablespoon ribbed, seeded, and minced jalapeño,
- plus more to taste
- 1 teaspoon minced garlic (about 1 clove, optional)
- ½ teaspoon natural salt, plus more to taste
- Freshly ground black pepper
-
- Guacamole
- 2 avocados, pitted and peeled
- ½ cup (80g) seeded and diced tomato
- 1 tablespoon diced red onion, plus more to taste
- 1 teaspoon minced garlic (about 1 clove)
- 1 teaspoon ribbed, seeded, and minced green chili, plus more to taste
- 1 tablespoon finely chopped cilantro leaves
- 1½ teaspoons fresh lime or lemon juice, plus more to taste
- ¼ teaspoon natural salt, plus more to taste
- 8 cups (265g) organic or non-GMO white tortilla chips, plus more to serve
- 1 cup It’s-Better-with-Cheese Sauce
- 1 cup So Good! Sour Cream
- 2 tablespoons finely chopped green onion (white and green parts)
-
- Optional Boosters
- ¼ cup (34g) pitted and sliced black olives, plus more to taste
- ¼ cup (29g) thinly sliced jalapeño, plus more to taste
- 2 tablespoons finely chopped coriander/cilantro, plus more to taste
Method
Preheat the oven to 190°C/375°F.
To prepare the beans, throw everything except the pinto beans into your blender and blast on high until well combined.
Add the beans and process on medium speed for about 30 seconds, until you reach a rustic consistency akin to refried beans. Add more vegetable broth if you prefer a looser bean mix. Set aside.
To make the pico de gallo, toss all of the ingredients together in a bowl and tweak the flavours to taste.
To make the guacamole, mash the ingredients together in a bowl to a rustic consistency and tweak flavours to taste.
On a large ovenproof platter or in a baking dish, spread the bean puree in a flat circle. Cover with the corn chips and drizzle over the cheese sauce.
Bake for 5 to 7 minutes until hot. Remove from the oven. Top with the pico de gallo, guacamole, and 1⁄3 cup (80g) of the sour cream.
Top with the green onion and the olive, jalapeño, and cilantro boosters. Serve immediately, and pass extra corn chips and the remaining sour cream at the table.
Massel products used in this recipe:
