Mexican food is famous for a reason.
Try this healthy and delicious nachos recipe that’s loaded with mince, cheese, and refreshing vegetables, and comes together in half hour or less! We eat this all the time – its simply the best!
Best served with a bottle of Mexican beer.
I also have a surprise for my vegan friends – a vegan version of nachos with delicious vegan cheese and minced tofu or tempeh, of your choice. Hope you’ll enjoy.
To prepare the most delicious nachos you will need the best quality ingredients:
Corn tortilla chips. Your nachos are only as good as the corn tortilla chips you build them with. Choose corn tortilla chips that are organic and made with all-natural ingredients.
Guacamole. All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity— will help to balance the richness of the avocado. Then if you want, add chopped coriander leaves, chillies, onion, and/or tomato.
Pico de gallo salsa. This is a delicious combination of tomatoes, onion, coriander, chili and a splash of lime juice. Choose really ripe tomatoes. The riper the better. The flavor is built around the tomatoes and enhanced by the other ingredients. Unripe tomatoes will make your pico taste like cardboard. Don’t forget to scoop out the seeds and pulp of the tomatoes and discard, otherwise, salsa will be too watery.
Fresh lime. Limes are that wonderful sour fruit that makes Mexican food completely outstanding.
Coriander leaves. Cilantro is a herb commonly found in Mexican dishes and salsas and is sometimes referred to as Mexican parsley. It is actually related to the spice known as coriander, which is the ground seed of the leafy cilantro plant. This is such a great addition to nachos or any Mexican dish.
Hot sauce. There are so many varieties of hot sauce in the market. Not sure which one is your favorite? Try Mamia’s sauce which is very well paired with Mexican Food.
Mamia`s sauces are vegan-friendly. Prepared with no artificial colours, flavours or preservatives. Sauces available in three options: medium spicy, mild and kiwi hot.
Ingredients
2 Serves
- 300g lean mince (beef or lamb)
- 1/2 cup Mamia’s sauce + some to serve
- one packet organic corn tortilla chips
- 1 cup grated cheddar cheese
- 1 cup seeded and chopped tomatoes
- 1/3 cup chopped red onion
- 1 cup sweet corn kernels
- 1 avocado, peeled and pitted
- 2 limes, cut into wedges
- 1 cup of fresh coriander leaves
- pickled sliced jalapenos
- cooking oil
- salt
Directions
- Preheat the oven up to 180C.
- In a large frying pan, brown the mince over medium heat. Break the meat into very small pieces while it is cooking. Add Mamia’s sauce and simmer for about 5 minutes. Season with salt and pepper. Set aside.
- Put chopped tomatoes, red onion, sweet corn and some chopped coriander leaves into a salad bowl, drizzle with lime juice, season with salt and toss gently together.
- In a medium bowl, mash together the avocado, lime juice, and salt. Mix in coriander leaves and chopped jalapeno.
- Arrange chips on a baking dish. Layer with 1/2 cheese and cooked mince, and remaining cheese. Bake in a preheated oven for 5-10 minutes or until cheese has melted.
- Take out corn tortilla chips from oven and add tomato salsa, sliced jalapeno, guacamole (mashed avocado), Mamia’s kiwi hot sauce to taste, sprinkle with coriander leaves and drizzle on some lime juice. Enjoy!
Vegan Nachos
Ingredients
2 Serves
- 1/2 block of tempeh/firm tofu (150g)
- 1/2 cup Mamia’s sauce + some to serve
- one packet organic corn tortilla chips
- 1 cup seeded and chopped tomatoes
- 1/3 cup chopped red onion
- 1 cup sweet corn kernels
- 1 avocado, peeled and pitted
- 2 limes
- 1 cup of fresh coriander leaves
- pickled sliced jalapenos
- cooking oil
- salt
For vegan cheese:
- 1 medium size orange kumara (sweet potato), peeled and cut into chunks
- 1 medium size Agria potato, peeled and cut into chunks
- 2 Tbsp Nutritional yeast
- pinch of turmeric
- pinch of cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt
Directions
- Using the coarse holes of a box grater, shred the tofu or tempeh. If you use tofu, drain it. Spread tofu out on a clean kitchen towel or in the sieve to drain while you prepare vegan cheese.
Heat the pan with 1 tsp oil and cook the tofu/tempeh about until golden brown. Season with salt and pepper. Then add Mamia’s sauce and cook until some liquid has evaporated and tofu/tempeh is browned and slightly crisp. - Vegan cheese. Boil the potatoes and kumara until soft. Reserve the liquid. Blend potatoes and kumara (sweet potato) together along with the rest of the ingredients on high in a blender until the cheese is extremely smooth. Add some reserved potato water if the mix is too dry.
- Put chopped tomatoes, red onion, sweet corn and some chopped coriander leaves into a salad bowl, drizzle with lime juice, season with salt and toss gently together.
- In a medium bowl, mash together the avocado, lime juice, and salt. Mix in coriander leaves and chopped jalapeno.
- Arrange chips on a serving dish. Top with tofu/tempeh and the vegan cheese. Add tomato salsa, sliced jalapeno, guacamole (mashed avocado), Mamia’s kiwi hot sauce to taste, coriander leaves and drizzle on some lime juice. Enjoy!
