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Tex Mex Nachos

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Tex Mex Nachos

with vegan mozzarella, black beans, tomato, jalapeño and guacamole

Informations supplémentaires
30 min. | 609 kcal | easy | Spicy, Plant-based | Printable version
1. Setup Preheat the oven to 400°F. Chop the shallot. Cut the tomato into small cubes. Cut the lime into wedges. Cut the tortillas into triangles. Thinly slice the jalapeño pepper (watch your hands, it stings!) Drain and rinse the beans.
2. Cook the tortillas Place the tortillas on a baking sheet lined with baking paper. It's okay if the tortillas overlap. Add a light drizzle of oil and a pinch of the spices on the tortillas. Bake in the oven for 4-6 minutes until colored.
3. Pickle the shallot Put the shallot in a bowl. Add 1/3 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate. In another bowl, mix the guacamole with a bit of lime juice.
4. Cook the beans Heat a drizzle of oil in a skillet over medium-high heat. Cook the beans with the remaining spices to taste, salt and pepper for about 3-4 minutes to heat through.
5. Garnish the tortillas After the tortillas are cooked, remove the pan from the oven. Garnish with the beans and cheese. Return to the oven for 3-5 minutes until the cheese is melted.
6. Plate your dish Serve the tortillas and garnish with the tomatoes, shallot, guacamole, cilantro leaves, lime juice and jalapeño to taste. Add salt and pepper to taste. Bon appétit!
10unitCorn Tortilla(s)
120gMozzarella Flavor Vegan Grated Cheese
1unitTomato(es)
114gGuacamole
1unitShallot
1unitCilantro
1unitLime
1unitJalapeño(s)
298.5gBlack Beans
6gTex-Mex Mix
What you need sheet pan, pot, pan, bowls, strainer
609 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 61g
20%
fat 32g
49%
cholesterol 53mg
18%
fiber 19g
76%
protein 26g
saturated 12g
60%
sodium 607mg
25%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg