Vegan nachos – Food & Home Magazine

Ingredients

• <h3>SALSA</h3>
• juice of 1 lime + extra half, to serve
• 60ml (¼ cup) extra-virgin olive oil
• 2 spring onions, finely sliced
• 4 tomatoes, seeded and finely diced
• 1 red pepper, seeded and finely diced
• 1 yellow pepper, seeded and finely diced
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• sea salt flakes and freshly ground black pepper, to taste
• <h3>GUACAMOLE</h3>
• 2 ripe avocados, pitted
• 1 small red onion, roughly chopped
• 1 fresh red chilli, roughly chopped
• 2 tbsp fresh coriander, roughly chopped
• juice of 1 – 2 limes
• <h3>VEGAN QUESO SAUCE</h3>
• 1 medium aubergine
• olive oil, to drizzle
• sea salt flakes, to taste
• 250ml (1 cup) unsweetened almond ilk + extra, if needed
• 2 tbsp nutritional yeast
• 1 garlic clove, peeled and mashed
• 1 tsp ground cumin
• ½ tsp dried chilli flakes
• ½ tsp smoked paprika
• 1 tsp cornflour mixed with a little water to form a paste, if needed
• 250g tortilla corn chips
• 1 x 400g tin black beans, drained and rinsed
• sliced fresh or pickled jalapenos, to serve