Name: Plant-based nachos
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: Family
Ingredients: 2 cup black beans cooked; 1 onion finely chopped; 4 garlic cloves grated; 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp tamari sauce or soy sauce; 1/2 tsp adobo or chipotle paste; 1/4 tsp smoked paprika; pinch pink Himalayan salt and pepper; 250 g portobello mushrooms finely chopped; 1/2 cup walnuts finely chopped; 1/4 cup olive oil; 2 tbsp lemon juice; 2 tsp ground cumin; 2 tsp paprika; 2 tsp garlic powder; 2 tsp mixed dried herbs; 1/2 tsp black pepper; 1/2 tsp pink himalayan salt; pinch dried chilli flakes optional; 1 cup cashew nuts raw, soaked overnight or for minimum 4 hours; 1/2 cup water; 4 tbsp lemon juice; 1 tsp onion powder; 1 tsp maple syrup; 1/2 tsp garlic powder; 1/2 tsp apple cider vinegar; 1/4 tsp white miso; 1/4 tsp jalapeño relish; pink himalayan salt to taste

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Ingredients (47)

For the refried beans

2 cup	black beans — cooked
1	onion — finely chopped
4	garlic cloves — grated
2 tbsp	olive oil
2 tsp	ground cumin
1 tsp	tamari sauce — or soy sauce
1/2 tsp	adobo — or chipotle paste
1/4 tsp	smoked paprika
pinch	pink Himalayan salt and pepper

For mushroom and walnut ground ‘meat’

250 g	portobello mushrooms — finely chopped
1/2 cup	walnuts — finely chopped
1/4 cup	olive oil
2 tbsp	lemon juice
2 tsp	ground cumin
2 tsp	paprika
2 tsp	garlic powder
2 tsp	mixed dried herbs
1/2 tsp	black pepper
1/2 tsp	pink himalayan salt
pinch	dried chilli flakes — optional

For the cashew sour cream

1 cup	cashew nuts — raw, soaked overnight or for minimum 4 hours
1/2 cup	water
4 tbsp	lemon juice
1 tsp	onion powder
1 tsp	maple syrup
1/2 tsp	garlic powder
1/2 tsp	apple cider vinegar
1/4 tsp	white miso
1/4 tsp	jalapeño relish
	pink himalayan salt — to taste

For the creamy guacamole

1	avocado
1/4 cup	fresh coriander leaves
3 tbsp	fresh lemon juice
	olive oil
	pink himalayan salt — to taste
pinch	dried red chili flakes — optional

For the pico de gallo

1/2	red onion — finely chopped
2	tomatoes — finely chopped
handful	fresh coriander — finely chopped
	fresh lime juice
	pink Himalayan salt and pepper — to taste

Serve with

	corn chips
	iceberg lettuce — shredded
	salsa verde
	pickled jalapeños
	fresh coriander
	lime — cut into wedges

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Method:

Method for the refried beans

Heat the oil in a pan, add the onions and cook for a few minutes. Add garlic, ground cumin, smoked paprika, salt and pepper. Cook until the onions start to brown then add the black beans, tamari and adobo/chipotle paste. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon. You want the mixture to be creamy. Season with salt and pepper. Set aside.

Method for mushroom and walnut ground ‘meat’

Preheat the oven to 175C and line a baking tray with parchment paper. In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper. In a separate bowl, combine the mushrooms and walnuts. Pour the marinade over the mushroom and walnut mix, toss to combine. Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides. Remove from oven and set aside.

Method for cashew sour cream

Combine all the ingredients together in a blender or Nutribullet and blend until smooth. Can be stored in a glass jar and refrigerated for 2-3 days.

Method for creamy guacamole

Peel the avo and remove the pip. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.

Method for pico de gallo

In a bowl, combine all the ingredients together and mix through.

Serve with corn chips, toppings and enjoy.

Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.