Mexican Nacho Feast… 3 recipes!

Mexican Nacho Feast… 3 recipes!

What a delicious feast I have for you today! 😀 Fantastic for an easy lunch, great for picky eaters as they can build their own and of course everything is vegan and gluten free! 😀

I have three recipes for you today as this dish has three main components! First of all the spicy Mexican black beans – change the heat as you wish by changing the amount of chilli used. Crispy lemon potato cubes (which I couldn’t stop eating even though I’m not a lemon in food fan)! add a refreshing twist to the heat. My favourite latest creation is a delicious vegan cheezy sauce! This cheeze sauce goes beautifully with these beans but is equally good poured over pasta and baked in the oven! I don’t think my son has noticed  that the last two times we’ve had macaroni cheese its been dairy free and vegan! 😀 Woohoo winner dish!

When we had this for our girls lunch, I put all the dishes on the table and everyone built what they wished. As well as the three main dishes, we had corn tortilla chips, vegan sour cream (I’ll post that recipe soon), guacamole (with the assistance of a three year old)!, salad and homemade barbecue-chilli sauce (soon to make another batch so that will be posted soon too)! This is finger licking, lip smacking, incredibly flavourful food (we all had to wait an hour or so before we tackled the apple crumble)! 😛

This week I’m sharing this feast at the 100th Healthy, Happy, Green & Natural Party hosted by Urban Naturale and The Go Mamas 🙂 Why not come on over and share some lovely Green and Natural goodies! 🙂

Let’s cook! 🙂

Corn tortillas, spicy black beans, guacamole, lemon potatoes, cheeze sauce and chilli drizzle

Mexican Nacho Stack

Delicious vegan Mexican flavours

• Servings: 3-4
• Time: 35-60 mins
• Difficulty: medium
• Print

Mexican Feast

Grab some corn tortilla chips, some salad, guacamole, sour cream and add these three delicious dishes. Pile them up, scoop away, mix these flavours to get those taste buds tingling! If you love tortilla wraps you could use those instead for big fat stuffed Mexican vegan wraps. Yumyum! Can we have this every day please!

Spicy Mexican Black Beans

400g black beans drained (I used dried but tinned are fine), 1 tablespoon tomato puree, 100ml cold water, 1 teaspoon Cajun spice, 1/2 teaspoon garlic granules, 1/2 teaspoon flaked chilli, 100g sweetcorn, salt to taste (I used pink Himalayan).

Put the beans in a shallow pan and heat through. Add the tomato puree to the pan along with the water and mix to combine. Leave to simmer for 5-10 minutes, then add the Cajun, chilli and garlic. Cook for a further 5 minutes, then add the sweetcorn. Mix to combine and season to taste. Enjoy!

Vegan Cheezy Sauce

150g soaked cashews (soak overnight if possible), 300ml milk (I used unsweetened carton coconut), 1 teaspoon mustard powder, 5 tablespoons nutritional yeast, black pepper.

Blitz everything together in a blender or food processor until very smooth. Heat in a pan stirring continuously as this will thicken quickly. Remove from heat. Can be reheated. Enjoy!

Crispy Lemon Potato Cubes

Splash of olive oil, 2 lemons zest & juice, 6 garlic cloves chopped, 3 bay leaves, 1 rosemary sprig torn up, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt (I used pink Himalayan), 1kg potatoes peeled, cubed, washed & dried.

Mix all of the marinade ingredients together in a large bowl, then add the potatoes and stir to coat. Leave for 20-30 minutes then pour everything onto a baking tray. Bake at Gas Mark 6 (400 f /200c) for 25-35 minutes, stirring to coat after 15 minutes. Enjoy!

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