epic loaded nachos
Print Recipe

Epic loaded nachos

Prepare to be impressed with these epic loaded nachos. They are vegan, gluten free and soy free. The flavors are bold and bright.
Prep Time30 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: nacho dip, vegan nacho cheese ], vegan nachos, vegan recipes
Servings: 3 if main meal
Calories: 480kcal
Cost: $8

Equipment

Ingredients

Coconut cilantro rice 

  • 1 cup Jasmine rice
  • 1/2 tsp salt
  • 1 can coconut milk
  • 1/2 lime juiced
  • 4 sprigs fresh cilantro (coriander)

Mango salsa

  • 1 med mango
  • 1 small red onion
  • 1 small green pepper
  • 2 small tomatoes
  • 1/2 lime juice
  • salt and pepper to taste
  • 4 sprigs fresh cilantro

Smoky beans

  • 1 can black beans
  • 2 tsp soya sauce or tamari for gluten free
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil

Chips

  • 1 packet organic corn chips of choice

Guacamole

  • 1 med avocado
  • 1/2 lime juice
  • salt and pepper to taste
  • chili flakes optional

Cheese

  • See link in description above

Instructions

Coconut cilantro rice

  • In a medium pot, add 1 cup rice, 1 can coconut milk, 1.2 tsp salt and 1/2 cup water.
  • Bring to the boil on high. Once boiling reduce heat to low and cover with a lid. Cook for 15-20minutes until all liquid has evaporated. Refrain from stirring.

Mango salsa

  • Peel mango and dice into blocks along with the tomatoes, green pepper, onion and coriander.
  • Squeeze over 1/2 lime juice and add a dash of salt and pepper.

Smoky beans

  • Wash and drin 1 can of black beans.
  • Heat 1 tbsp olive oil and add the beans. Add the smoked paprika and soy sauce after 2 minutes. Cook for 2-3 more minutes until soy sauce has dried up. Remove from heat.

Guacamole

  • Scoop the avocado out the skin, using a fork, mash the avo.
  • Add 1/2 lime juice
  • Add salt and pepper to taste. Add chilli if you want it spicy.