Loaded Nachos Recipe for Tv Time Delights
Ingredients
For the Salsa
- 1/2 can tomatoes
- 1 tomato
- 1 spring onion
- 2 tbsp garlic oil
- 1 handful cilantro
- 2 jalapeños
- 1/2 lime
- Salt, pepper
For the Spanish Rice
- 2 tbsp oil
- 1 cup white rice
- 110g canned tomato sauce
- 1 tsp chili powder
- 1 tsp cumin
- 2 tbsp tomato puree
- 1 garlic clove
For the Refried Beans
- 1 tbsp oil
- 1/2 onion
- 2 garlic cloves
- Salt, pepper
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1 can pinto beans, black beans, or kidney beans
- 1/4 cup water
- 1 tbsp fresh cilantro
- 1/2 tbsp lime juice
For the Chips
- 2 bags tortilla chips
- 1 pack plant-based cream cheese
- 1 handful radishes
- More jalapeños
- Salt, pepper
- Splash of lime
- 1 bag plant-based cheese
Preparation
For the Salsa
Dice the onion and chop the tomatoes into tiny pieces.
Finely chop the garlic.
Chop cilantro and jalapeño.
Season with salt, pepper, and lime.
Mix well and set aside.
For the Spanish Rice
Cook the rice.
Dice the garlic and fry in oil.
Add the rice and all other ingredients.
Transfer to a bowl.
For the Refried Beans
Heat oil in a pan.
Chop onions and garlic into small cubes and add to the pan.
Season with salt, chili, and cumin.
Drain the beans and add to the pan.
Add the water and cook for about five minutes.
Mash half of the beans with a fork or potato masher.
Continue until you reach your preferred consistency.
Cook for another 3 minutes.
Stir in lime and cilantro and set aside.
If too dry, add a splash of water.
For the Chips
Preheat oven to 180 degrees Celsius.
Line a tray with baking paper.
Spread a layer of tortilla chips on the tray.
Add a layer of beans and a layer of plant-based cheese.
Repeat the layering process.
Bake for about 15 minutes or until the cheese melts.
Remove from the oven and top with cilantro, lime, salt, and pepper.
Serve with salsa, plant-based cream cheese, rice, jalapeños, and radishes.
