Mexican food is definitely one of my favourite cuisines. I’ve always loved the flavours and well the quacamole.. I really don’t think anything beats a good guacamole.
I made these nachos last night with brown rice tortilla chips, a simple lentil Bolognese topped with quac, vegan sour cream, fresh lettuce from the garden and vegan cheese. My favourite vegan cheese brand at the moment has to be angel food. Both their cheddar and mozzarella is delicious and melts really well.
Feel free to make the bolognese with pasta or turn it into a chilli con carne with rice.
I you want to see how I make it, check out my instagram @healthykelsii and look under my highlights ‘lentil bolognese.’
3 cloves garlic
2 stalks celery
1 large carrot
½ cup cherry tomatos
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp tomato paste
1 tbsp miso paste
1 can of tomatoes
1 cup veggie stock
1 cup of lentils
1 cup water
Roughly chop the onion, garlic and celery and place onto a hot dish with a bit of avocado oil and cook until the onion is translucent.
Chop the remaining vegetables and place in the pan. Also add the ground cumin, ground coriander and paprika and mix through.
Add the veggie stock, can of tomato, 1/2 cup of water and the lentils. leave the lentils to cook for around 15-20 minutes.
Once the lentils have soaked up the liquid add the remaining water along with the tomato paste and miso paste.
Leave to cook for another 5 minutes and place on top of your desired chips followed by the cheese.
Cook in the oven on 180 degrees for 10-15 minutes. Then add your remaining toppings.