Mexican Nacho Bowl

Mexican Nacho Bowl

This quick and easy vegan recipe is the ideal dish for those looking for a delicious and nutritious WFH lunch. If you can't bear to part with dairy altogether, add a sprinkle of cheese or dollop of sour cream.
Serves 2
Total Time
15 Minutes
For the Mexican nacho plate
240g of drained tinned black beans
1 tbsp of fajita spice mix
A splash of plant-based cream
1 avocado, peeled and pitted
1 squeeze of lemon juice
Corn chips, to serve
Lime wedges, to serve
For the fresh salsa
300g of cherry tomatoes, halved
30g of coriander leaves, chopped
1⁄2 shallot, finely chopped
1⁄2 chilli, chopped
1 pinch of salt and freshly cracked black pepper
Step 1

To make the black beans, put the drained beans in a blender with the fajita spice mix and a pinch of salt and pulse until well mixed. Scoop out onto a plate and spread evenly.

Step 2

Next, mash the avocado with the squeeze of lemon and a sprinkle of salt and put on top of the black beans.

Step 3

To make the salsa, put the tomato halves in a bowl and add the remaining salsa ingredients. Toss gently.

Step 4

Put a dollop of salsa on the plates, scatter the corn chips around the edges and add some lime wedges for extra zing. Enjoy straightaway.

Recipe courtesy of 7 Day Vegan Challenge by Bettina Campolucci Bordi. 

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