HAPPY FRIDAY! If there ever was a day that was designed for a home cooked mexican feast/ comfort snack food whilst kickin' back? it would be Friday in my books!
Okaaaay so with these snaps you can barely see the nacho chips that are underneath the mounds of deliciousness, but they're there I promise ;)
This recipe was taken from the amazing minamilist baker cookbook (an absoloute favourite) and adapted slightly by Matt (an absoloute favourite) as we've made it a couple of times now.
Ingredients
Approx 20 tortilla wraps cut into small wedges
(or alternatively you can used shop bought tortilla chips)
Cooking oil spray
1/2 tsp salt
1 cup black beans
1 cup corn
1/4 cup black olives sliced
optional chilli pepper and coriander to top
Queso
3 tbsp vegan butter
3 cloves of garlic
1/4 cup plain flour
1/2 cup nutritional yeast
1/2 tsp salt
1/4 tsp chili powder
1 tbsp maple syrup
Pico De Gallo
1/4 cup chopped coriander
1/4 cup diced red onion
1/2 cup diced tomato
1 lime juiced
pinch of salt
Guacamole
1 ripe avocado
1 lime juiced
pinch of salt
Method
Preheat the oven to 190 degrees, once cut up the tortillas spray with the oil and season with salt. Toss to coat, arrange on to baking trays (you may need to do this a few times due to amount of chips) Bake for 10-12 minutes, flipping half way throught to ensure even bake.
In the meantime, heat the black beans and corn in a small saucepan over medium heat then reduce the heat to low to keep warm, stirring occasionaly.
Queso
Heat a large saucepan over medium heat, once hot add the butter and let it melt and start to sizzle.
Add the garlic and stir to disperse cook for 1-2 minutes, stirring frequently.
Add the flour 1 tbsp at a time and whisk, cook for 1 minute, then whisk in the almond milk 1/2 cup at a time until it no longer looks thick and lumpy.
Cook in the pan for 2 minutes then transfer to a blender, add the nutrional yeast, salt, cumin, chili powder, maple syrup, blend on high speed.
Once blended, transfer back to the sauce pan and simmer on low for 5 minutes, stirring often to thicken.
In the meantime, heat the black beans and corn in a small saucepan over medium heat then reduce the heat to low to keep warm, stirring occasionally.
prepare the pico de gallo by adding all of the ingredients to a small bowl and toss to combine.
add the guacomle ingredients to a small bowl, mash to combine.
To serve: add the chips to a large serving platter or bowl, top with queso, black beans, corn, olives, pico de gallo, guacamole and a little coriander.
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