Before Paul and I left Australia to go on a small holiday to Cambodia in January, we were working and living in Northam. Back then we had this great arrangement, that we would cook 3/4 days a week each. So on one of Pauls dinner-days he made these awesome loaded nachos, that we’ve been dreaming off ever since. It tastes as amazing as it looks – so don’t hesitate making it!

Ingredients

1 bag of Mission Lime & Chili Nachos
1 packet of Quorn Mince (the squared packet found in fridge sections). It’s very important, that you use a mince, that is dry, otherwise the nachos will become super wet.
1/2 sachet Mexican spice mix (maybe less, maybe more according to your tastebuds)
2 tsb. cumin
A pinch of Salt
Olive oil
2 Garlic cloves
1 red onion
1 can of black beans
1 can of diced tomatoes
200 g of cheese
1 tomato
20 slices of pickled jalapenõs
4 tbsp. Nakula Sour Cream (vegan)
Coriander

How to

1. Finely cut onion and garlic. Fry in oil for a few minutes.
2. Then add Quorn Mince, diced tomatoes, black beans, salt, cumin and Mexican spice mix. Let it all simmer around 10 minutes, before it can be added to the nachos tray.
3. Find a tray and do layers of nachos, cheese, nachos, everything from the pot on top, a little cheese. Bake until cheese is melted and golden.
4. When it is out of the oven, decorate with jalapenõs, coriander, fresh diced tomato and sprinkles of vegan sour cream.
5. Enjoy!