These Nachos are a fast and easy meal for a warm summer night. Like most non-vegans I used to love to top my nachos with sour cream, cheese and a rich meaty sauce. After a bowl I would feel heavy and uncomfortable. But after a bowl of these yummy vegan nachos I feel satisfied, light and ready for a delish dessert!
Ingredients – yields 2 servings
- 1 bag vegan gluten free tortillas
- 1 tomato roughly diced
- 1 avocado mashed
- 1 finely chopped red onion
- 1 cup chopped parsley
- 1 tbsp extra virgin olive oil
- 1 can vegan refried beans
- 1 tbsp lemon juice
- 2 pinches sea salt
Pre-heat the oven to a moderate to high heat.
To the mashed avocado, add the lemon juice and a pinch of sea salt. Stir and put to the side.
In a bowl, mix together the diced tomato, olive oil, the chopped onion, 1/2 of the chopped parsley and a pinch of sea salt. Combine and put to the side.
In an oven-safe bowl, lay out the tortillas. I like to put a mound in the center and then sit tortillas up the side of the bowl so they stick out and get crispy.
Ladle a few spoonfuls of the refried beans over the tortillas.
Put the tortillas in the oven for 10-15mins, or until golden tipped and crunchy.
Once the tortillas are out of the oven spoon over the avocado and tomato and then sprinkle the last of the chopped parsley over the top. ENJOY!