7 day vegan challenge: Mexican nacho plate recipe
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MAKES TWO PORTIONS
Ingredients
*240 g drained tinned black beans
*1 tablespoon fajita spice mix
*1 splash of Plant Cream
*1 avocado, peeled and pitted
*1 squeeze of lemon juice
*salt
*corn chips, to serve
*lime wedges, to serve (optional)
For the fresh salsa
*300 g cherry tomatoes, halved
*30 g coriander leaves, chopped
*½ shallot, finely chopped
*½ chilli, chopped
*1 pinch of salt and freshly cracked black pepper
Plant Cream
Makes 250ml jar
Cashew Cream
*60 g cashews
*250 ml boiling water
Almond cream
*60 g blanched almonds
*250 ml boiling water
Sunflower cream
*60 g sunflower seeds
*250 ml boiling water
Method for Mexican nacho plate
1. To make the black beans, put the drained beans in a blender with the fajita spice mix, Plant Cream and a pinch of salt and pulse until well mixed. Scoop out onto a plate and spread evenly.
2. Next mash the avocado with the squeeze of lemon and a sprinkle of salt and put on top of the black beans.
3. To make the salsa, put the tomato halves in a bowl and add the remaining salsa ingredients. Toss gently.
4. Put a dollop of salsa on the plates, scatter the corn chips around the edges and add some lime wedges for extra zing, if you like. Enjoy straightaway!
Method for plant cream
1. Regardless of which version you choose, simply put all the ingredients in a blender and blitz until you have the desired smooth texture.
2. If you want an even smoother consistency, put the nuts or seeds and water in the blender jug and leave them to soak for at least 20–30 minutes before blending.
More from 7 Day Vegan Challenge:
Extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, £15) Photography © Nassima Rothacker