Vegan Nachos
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 1 400g/14oz can diced tomatoes
  • 1 red bell pepper, seeds and membrane removed and cut into small pieces
  • 1 green bell pepper, seeds and membrane removed and cut into small pieces
  • 1 400g/14z can red kidney bean
  • 1 cup corn, frozen or fresh
  • 1 200g/8oz bag of corn chips
  • 2 tbsp salsa roja
  • 2 tbsp cashew sour cream
  • 1 bunch spring onions, finely chopped
Instructions
  1. In a large Dutch oven or sauce pan heat the olive oil. Add half the red onion and garlic and sauté for 5 minutes.
  2. Add the diced tomatoes and bell pepper and bring the mixture to a simmer. Simmer for 15 minutes while stirring frequently. Set aside when done.
  3. Meanwhile in a large non stick frying pan, fry the corn over high heat until golden brown. Set aside when done.
  4. Place the corn chips on a large plate and optionally heat the chips in the oven.
  5. Place the bean mixture over the corn chips and top with a few more corn chips. Drizzle over the cashew sour cream and salsa roja.
  6. Top with the corn, spring onion and remaining red onion.
  7. Serve immediately.
Recipe by The Vegan Year at http://theveganyear.com/vegan-nachos/