Vegan Loaded Nachos

Makes 4 servings

Prep time: 10 minutes

Cooking time: 20 minutes

This flavour-packed weeknight dinner will have the whole whānau requesting it weekly! Load it up with your favourite toppings and dig in.

Add diced Pams Red Onion, chopped coriander and a squeeze of lime to your tomatoes for a classic fresh salsa!
We love making our own nacho chips, but feel free to use any vegan-friendly corn chips!

Brush or spray both sides of the tortillas lightly with oil. Stack the tortillas in a pile and slice into eighths to make chips. Spread the chips out in a single layer on 2 large baking trays, sprinkle with salt and bake in the oven at 180°C until golden brown and crisp, about 15 minutes. Make sure to rotate the trays halfway through cooking.
While the tortilla chips are baking, add a splash of oil in a fry pan over medium high heat. Add the plant based mince and cook for 5 minutes until browned and cooked through, breaking up with a spoon. Add the taco spice mix and continue cooking for a few minutes until fragrant. Add the black beans and 1 cup of water, simmer for 5-7 minutes.
To assemble the nachos, place your baked tortillas chips on a large serving platter. Spoon over the plant-based mince mix and top with large dollops of guacamole and diced tomatoes.