VEGAN LOADED NACHOS WITH AVOCADO SALSA VERDE AND BLACK BEAN INSANITY
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Servings: 4
Author: Nico Pallotta
Cost: 10$ 10€ 10£
200grams(10cups)corn tortillas
200grams(2cups)vegan shredded cheese
100grams(3.5oz)corn
BLACK BEAN PASTE
200grams(1cup)kidney beans
2cloves(2cloves)garlic
1(1)white onion
1tbsp(1tbsp)tomato paste
1(1)clove
0.5tsp(0.5tsp)oregano
0.5tsp(0.5tsp)black pepper
0.25tsp(0.25tsp)chili powder
0.25tsp(0.25tsp)cumin
salt
pepper
AVOCADO SALSA VERDE
2(2)green tomatoesor tomatillos
1(1)avocado
1clove(1clove)garlic
0.5(0.5)onion
0.5(0.5)jalapeno
12sprig(12sprig)cilantro
salt
pepper
PICO DE GALLO
3(3)red tomatoes
0.5(0.5)red bell pepper
0.25(0.25)white onion
12 sprig(12 sprig)cilantro
0.5(0.5)lime
salt
pepper
NACHOS
Cut the corn tortillas into nachos sized triangles
Submerge the triangles in water, then drain and arrange them in one layer on a baking tray over a silicon baking mat or parchment paper
Season with salt and bake in the over for 15 min at 180˚C (360˚F)
BLACK BEAN PASTE
In a mortar or food processor, mix the cumin, the chili powder, the black pepper, the clove, and the oregano till made into a fine powder
Add the garlic cloves and the tomato paste and mix till incorporated
Cut the onion and let caramelize with 5 tablespoons of water for 5 minutes on medium heat
When the onion is caramelized, add the spices and tomato paste
Add more water if necessary and let water-fry for 3 more minutes
Add the beans, half a cup of water, and season with salt and pepper
Let cook for 5 minutes, then transfer into a food processor and pulse until chunky and creamy. Add extra water if you prefer a thinner paste.
AVOCADO SALSA VERDE
Bake the green tomato or tomatillo in the oven for 10 minutes or until soft
In a food processor, add the baked green tomato, the cilantro, the onion, the garlic, salt and pepper
Pulse until turned into a thin salsa consistency
Add the avocado and blend until well incorporated into the salsa
PICO DE GALLO
Cut the red tomatoes, the onion, and the red pepper into small dice of the same dimensions and mix in a bowl
Add the juice of half a lime and finely chopped cilantro
Season with salt and pepper and stir well
NACHOS
Drizzle the black bean paste onto the nachos
Cover the nachos with shredded vegan cheese
Bake in the oven for 5 to 10 minutes till the cheese has melted
Take out of the oven and top the nachos with avocado salsa verde, pico de gallo, and corn. Add some extra chopped cilantro, chopped red onion, and sliced Jalapeño if you like.