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Nachos supremo
1 x bag low salt, (preferably organic) baked corn chips
1 x 400g tin organic red kidney beans
1 x 400g tin refried beans (preferably organic)
1 x 65g (or small)tin organic tomato paste
4 x soya sausages (vegan friendly)
Grated vegan cheese (tasty flavour)
1tsp freshly crushed garlic
A touch of sweet chilli sauce (to flavour, can be omitted, or increased according to taste)
1-2 large organic (ripe) advocados
Freshly squeezed lemon juice, or/and sweet chilli sauce
Method:
Drain the kidney beans, and add to the garlic, sweet chilli sauce, tomato paste and refried beans.
Meanwhile,slice the soya saugages and cook on very low heat till warmed through.
Dish out the corn chips on seperate serving dishes. Sprinkle with grated soya cheese and heat for around 30-40 seconds in microwave.
meanwhile either puree dvocados in blender, or mash by hand with fork. Add either lemon juice, or sweet chilli sauce for taste.
Once cheese has slightly melted top with warmed soya sausages, then bean mix, and lastly the mashed advocado.
If you like, lashings of fat reduced sour cream can be added to the top, as well as sweet chilli sauce dribbled over the nachos.
Warning:
this is not only addictive, it is also amazingly delicious and even my carniverous husband demands it on a weekly basis. It is also tops in my stakes of being quick easy, preservative free and very adaptable to the different taste buds.
Submitted
By: charmaine messins
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