Quick nachos

Quick nachos

Vegan Goodness
Jessica Prescott

Legend has it that nachos were invented during World War Two, when a group of women entered a Mexican restaurant after they had already closed for the day. Not wanting them to go hungry, the head waiter whipped them up a snack with what little supplies he could find in the kitchen – tortillas, cheese and jalapeños. So delicious was his improvised creation that a new Tex-Mex staple was born – the beloved nachos, named after their creator, Ingacio ‘Nacho’ Anaya.

These are so different from the original that I’m sure purists would argue over their authenticity, but dammit they are delicious. In my home, these are a year-round classic, but if you eat them only once, be sure to do so on October 21st, the International Day of the Nacho.


Quantity Ingredient
2-4 large handfuls tortilla chips
1 tin black beans
or 250g cooked black beans
Chunky mexi-corn salsa
Ode to cashews
1 medium ripe avocado, chopped into cubes
1-2 small chillies, finely chopped
1 lime, sliced, to dress

Optional extras

Quantity Ingredient
handful pomegranate seeds
mango chunks
pineapple chunks
vegan cheese


  1. Preheat the oven to 160°C.
  2. Place the tortilla chips in a heatproof oven dish. Drain the beans and sprinkle these on top of the chips.
  3. Make your salsa according to the recipe. About halfway through the process, your oven will be hot and ready. At this point, place the tortilla chips and beans in the oven and then finish making your salsa.
  4. Remove the now-warm tortilla chips and beans from the oven (use a tea towel or oven mitt). Stir the salsa so everything is just combined and then dollop it over the warm beans.
  5. Drizzle over the Cashew Cream, top with the avocado and chillies and squeeze over the lime juice. Sprinkle with any extra toppings of your choice such as pomegranate seeds or diced mango. Eat!

On a hot summer night. . .

  • ... skip the heating step and build these cold, kind of like a nacho salad!
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