• Christine Phillips

Friday Night Healthy Nachos


2 red peppers

400g black beans, drained and rinsed

3 limes

1 tbsp olive oil

½ bunch coriander leaves picked, stalks and roots chopped

150g corn kernels

3 large ripe avo’s roughly chopped

300g corn chips/nachos

¼ head lettuce shredded

3 jalapenos chillies, thinly sliced (optional)

Vegan Sour Cream

145g raw cashew nuts

Boiling water

100ml almond milk

1 Tbsp lemon juice

1 tsp apple cider vinegar

1 tsp salt

For the sour cream (prepare ahead of time – it keeps for 3 days in the fridge)

Place the cashews in a bowl covered with boiling water and soak for 24 hours

Drain the cashews and place in a blender with the remaining ingredients and blend until smooth and creamy. Season with salt and pepper and Store in the fridge until you are ready to use it. It needs about 2 hours to chill and thicken

Roast the peppers in the oven or over a grill until nicely charred and soft and dice

Place these in a bowl with the black beans, olive oil and juice of ½ lime. Finely chopped half the coriander leaves and add to the bowl as well. Season and mix to combine

In a separate bowl toss the avo, coriander roots/stalks and juice of 1 lime until the avo is coated. Season with salt and pepper.

Layer all your ingredients beautifully on a large serving platter (not the vegan sour cream)

Serve the Vegan Sour cream on the side with lime wedges.

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