MOB's Plant-Based Nachos

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Step 1.

Start by dicing your tomatoes and add to a bowl. Sprinkle with a pinch of salt and mix together with your hands. Sieve the moisture from the tomatoes into a separate bowl.

Step 2.

Place your tomatoes back into the bowl and chop up 3 spring onions, the chilli and most of your coriander (saving some for garnish). Add this to your tomatoes along with your drained black beans, the juice of a lime, a glug of olive oil and a pinch of salt. Mix together.

Step 3.

Dice your red onion and add to an oiled frying pan. Give it a stir and add your Meatless Farm Mince. Use your spoon to break up the mince and cook until it becomes a darker brown. Add your harissa paste and stir.

Step 4.

Avo time. To a blender, add your avocado, cashews, garlic, a pinch of salt, a grinding of pepper and a glug of olive oil. Blend until smooth.

Step 5.

Into a wide bowl, add your Tortilla’s and spread them around the bowl. Next, dollop your avo mixture over the top, followed by a sprinkling of your Meatless Mince mixture. Salsa next, add a good handful to the top of the mince. Repeat this then top with your jalepeños. Slice up your remaining spring onions and coriander and sprinkle it over the top! And that’s it, get stuck in!

Soak your cashews for 15-20 minutes but the longer the better!

400g Plant-Based Mince (we use Meatless Farm)
7 Vine Tomatoes
4 Spring Onions
1 Red Chilli
400g Black Beans
2 Tsp Harissa Paste
1/2 Avocado
1 Clove of Garlic
400g Tortilla Crisps
70g Soaked Cashew Nuts
50g Jalepeños
1 Lime
Bunch of Coriander
1 Red Onion
Salt
Pepper
Olive Oil