Bethany's Vegan Kitchen

Tortilla chips topped with melted vegan mozzarella cheese, My Classic Vegan Chilli homemade salsa and guacamole, finished with fresh sliced spring onion. Oh boy was this good! It’s a messy one though, definitely not first date friendly. But if you’re sharing this with people who don’t mind you wearing a bit of it, then go ahead

Yield; Four to six servings (375kcal for four servings, 250kcal for six) Cook time; 10 minutes

You’ll need;

1. One 200g/7oz bag of lightly salted tortilla chips
2. One quarter of my chilli recipe, click the link above to check it out (if you don’t want to make the chilli, simply use a 400g/14oz tin of vegetable chilli. Tesco, ASDA, Sainsbury’s and Morrisons stock accidentally vegan vegetable chilli)
3. 100g/3.5oz grated vegan mozzarella (I used Sheese mozzarella from Sainsbury’s)
4. Two salad tomatoes
5. Half a red onion
6. Half a teaspoon of dried coriander leaf, swap for dried parsley if prefered
7. A pinch of cayenne pepper
8. One medium avocado
9. The juice of half a lime
10. Two spring onions, finely sliced

Method;

• Firstly heat up your chilli. I did this in a small saucepan over a medium heat, but you could use a microwave instead if you prefer
• Then line a baking tray with baking paper, and evenly spread out the tortilla chips. Spread over the chilli, top with the cheese and place under a warm grill for ten minutes, or until the cheese melts
• While you’re waiting, slice the tomatoes in half and carefully remove the seeds. Then finely dice both the tomato and red onion and mix them together with the cayenne and coriander/parsley
• Next, mash the avocado flesh with a fork and mix the lime juice through it. Season with a pinch of salt, pepper and coriander/parsley. Finally, finely slice the spring onion.
• Once the cheese is melted remove the nachos from the grill, spread over the salsa, guacamole, finally scatter the spring onion over everything then serve