DETAILS
Serves 2
Prep time: 10 minutes
Cook time: 30 minutes
INGREDIENTS
- 100 g California walnuts
- 200 g mushrooms
- 2 garlic cloves crushed
- 2 tbsp paprika
- 2 tbsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp chilli flakes
- 1 can black beans (drained) you could swap for other beans
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp tamari (gluten-free soy sauce)
- 1 juice of lime
Guacamole Topping:
- 2 avocados
- ½ juice of lime
- handful fresh coriander
- large pinch salt & pepper
Extras:
- 1 packet corn nachos/tortillas
- 100g vegan cheese
- handful fresh coriander
- 1 lime for serving
METHOD
- Firstly prepare your walnut mince by adding your walnuts and mushrooms to a food processor and pulse until crumbled.
- Now heat a large pot with olive oil, add in the crushed garlic and walnut mince mixture to fry off for 2-3 minutes.
- Add in the spices, black beans, tinned tomatoes, tomato puree, tamari and lime juice and stir until well combined. Simmer for 5-10 minutes until it thickens.
- Now prepare the guacamole (optional) by smashing the avocados in a bowl and then adding the lime juice, fresh coriander salt and pepper until well combined.
- Once the mince mixture is ready, add a handful of nachos to a baking dish, top with a spoonful of mince and a sprinkle of cheese, and continue to layer in this way until everything is used up.
- Bake in the oven for 12 minutes. Serve topped with the guacamole, lime juice and fresh coriander.
Recipe created by @healthylivingjames for www.californiawalnuts.co.uk