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.
Hi ????
Has anyone done this recipe in a crock pot? Do you have any tips?
I make this at home, and it’s a hit with my toddlers.
Thinking of doing this as a school (secondary) call dinner option, and a crockpot would make life real simple
Thank you
Has anyone made this in a crockpot? What would your recommendations be?
I use the recipie at home for my family, but I think it would be fantastic on a school trip (sec school) and being able to put it all bin a crockpot would make school camps a bit easier
We make this for tramping trips and feed huge numbers with lots of kids who always love it. So easy to make with what I always have in the cupboard.
I make this all the time! It’s my new favourite! Thank you????
Hello – could you swap out the lentils for kidney beans by any chance?
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!
Would the bean mix be okay to freeze for later?
Yes absolutely!
absolutely delish, so easy and so tasty. :)
Made this and swapped the lentils for cauliflower rice with half a cauliflower head. Absolutely delicious!
I am wondering, would this recipe freeze well?
Yes it does! x
Would it still work without the chilli powder? My husband can taste the hint of it and can’t handle anything remotely spicy
Yes it will x
Nyumny
Fabulous. I loved it & so did the carnivores. Amazed it was meat free.
Five Star
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 ????
So so soooo good :) family favourite
Could you sub out the lentils and black beans for mince?
Sure, brown off the mince first. You could do a mix of lentils and mince for a great flavour
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!
This is definitely going on the menu this week
Great easy reciepe, works for all our allergys and preferences in the household. It’s got lots of flavour and easy to addapt to what you want.
OMG this is tonight’s dinner – it looks and sounds amazing ????
P.S. Thanks so much for sharing the recipe, can’t wait to try it out!!!!
Thank you for another essy delicious vegetarian recipe for the whole whanau even the grandparents enjoyed it ????
Can’t wait to try this recipe. You’re so kind to share it from your brand new cookbook!