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Macho Nachos

August 25, 2020
by Chelsea Winter
healthy nachos, macho nachos, nachos, vegan nachos, vegetarian nachos
13 Comments

Meat, egg and dairy-free nachos for the win. This recipe from my new plant-based book, SUPERGOOD, is one of my favourite recipes in the world – and credit can actually go to Douglas for it! It’s delicious and super-speedy to make using pantry staples. Leftovers are always in hot demand for the lunch the next day, ‘cause the sauce is even better reheated. If you’re cooking for a big hungry family I’d double the recipe (you’ll need a big ol’ pot). Go mad with toppings, that’s what makes it epic!

Prep time 15 minutes
Cooking time 30 minutes
Serves 4

To make gluten-free, make sure your stock, corn chips and tortilla chips are gluten-free.

Ingredients

1 large onion, finely chopped
3 cloves garlic, crushed
1 tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
1/3 cup red wine
1 x 400g can brown or puy lentils, drained and rinsed
1 x 400g can black beans, drained and rinsed
2 x 400g cans chopped tinned tomatoes
½ cup or water
1 ½ tbsp brown sugar
2 tsp imitation chicken or vegetable stock powder*
½ tsp salt
Extra virgin olive oil or grape seed oil, for frying

To serve

Good quality natural corn chips
Aioli (click here for an egg-free recipe)
Smashed seasoned avocado
Chopped fresh coriander
Fresh lime juice
Chipotle or Tabasco sauce (optional)

Method

Preheat the oven to 180c regular bake.

Add about 3 tbsp oil to a large frying pan over a medium heat. Add the
onion and cook, stirring, for about 10 minutes until soft. Add the garlic and
cook another minute or so.

Add the spices and cook for another minute, stirring so it doesn’t
stick.

Add the red wine, turn up the heat and let it bubble for 10 seconds.

Add the drained lentils, beans, tomatoes, water, sugar, stock and salt. Stir, then bring to a simmer for about 15 minutes until slightly reduced. Add more salt to taste if need be. Set aside.

Add the chips to a roasting tray with a splash of oil and some salt. Toss to combine and bake in the oven for 5-10 minutes, or until crispy.

To serve, spoon the bean sauce over the crunchy chips and top with lots
of aioli and mayo and coriander. A squeeze of lime or lemon and some chilli
flakes or Tabasco would go down a treat, too.

Tips

  • *Use a good quality one without added numbers. You can leave the stock out and use liquid stock instead of water if you like, but I like ramping up the flavour.
  • If you have some dairy-free cheese, you can sprinkle some over the chips before you bake them if you like.
  • You can serve this mixture wrapped in tortillas like a burrito if you like, or just serve with rice for a different style of meal.
13 Comments
  1. Lisa August 26, 2020 at 7:52 am Reply
    Can't wait to try this recipe. You're so kind to share it from your brand new cookbook!
  2. Elisa Hailstone August 26, 2020 at 9:20 pm Reply
    Thank you for another essy delicious vegetarian recipe for the whole whanau even the grandparents enjoyed it 😋
  3. Lorellee August 26, 2020 at 9:36 pm Reply
    P.S. Thanks so much for sharing the recipe, can't wait to try it out!!!!
  4. Shelley August 27, 2020 at 12:50 am Reply
    OMG this is tonight’s dinner - it looks and sounds amazing 😜
  5. Paulette Medland August 27, 2020 at 4:14 am Reply
    This is definitely going on the menu this week
  6. Kelly August 31, 2020 at 11:07 pm Reply
    OMG! Made this last night for my family of 5. I doubled the recipe, used smoked paprika (thats all I had), and omitted the red wine (don't drink red). So quick and easy. Family loved it, and didn't realise it was plant based until I told them. I reckon it cost me about $25 to make, and there were left overs for lunch. Thank you for sharing Chelsea, this one is a keeper!
  7. Rosie September 2, 2020 at 3:31 am Reply
    So so soooo good :) family favourite
  8. Lee Laker September 2, 2020 at 6:48 am Reply
    Yum! Was dinner tonight with some swaps & additions (kidney beans as no black beans or lentils) & a grated carrot, chopped mushrooms & a big handful of fresh spinach. Even the resident carnivore is having seconds 🥰
  9. Vicki September 4, 2020 at 8:24 am Reply
    Fabulous. I loved it & so did the carnivores. Amazed it was meat free. Five Star
  10. Tracey September 14, 2020 at 2:10 am Reply
    Nyumny
  11. Ella-Rose January 25, 2021 at 10:29 pm Reply
    Made this and swapped the lentils for cauliflower rice with half a cauliflower head. Absolutely delicious!
  12. Doreen Seagar February 2, 2021 at 7:33 am Reply
    absolutely delish, so easy and so tasty. :)
  13. Holly Cavanagh June 10, 2021 at 6:16 am Reply
    Made this last night and omg sooo good! I’m not plant based so had it with sour cream, cheese and regular chicken stock and it was delicious! My son wouldn’t have a bar of it but that just means more for me tomorrow!

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