Black Bean Nachos with Cashew Cream Sauce

Here's a dish that's pretty simple to do and is great for the summer months. Why not give it a try? For the tortilla chips base, feel free to buy your tortilla chips of choice. I tend to opt for the plan lightly salted varieties. Also avocado is great to top this off, as the rest of the dish is full of flavour, I just smash the avocado and place on top but feel free to make guacamole/dress your avocado as you wish!

Black Beans

¼ tsp cumin

¼ tsp garlic powder

1 ½ cup water 1 Tbsp vegetable oil

¼ tsp cayenne pepper (optional) 1. Add the oil to a heated pan and then sauté the garlic and onion until soft. 2. Add the spices and stir until combined

4. Add the tomato puree to the pot. 5. Drain the water from the beans and add the beans to the pan. 6. Add the tomato purée and about 1 cup of water 7. Add the stock cube 8. Leave to simmer until the liquid thickens (but be careful that it doesn’t dry up, if it does, add a little more water – about 1 ½ cups)

9. Add salt to taste 10. Leave to simmer for about 10 minutes and then you’re done!

Cashew sauce

1 cup cashews (if you soak them in hot water before-hand they’re easier to blend) 1 cup Soy milk 2 tbsp nutritional yeast 1/4 Tsp turmeric ¼ Tsp paprika 1/4 Tsp garlic powder 1/4 Tsp onion powder 1/4 Tsp salt ¼ tsp cayenne pepper (optional) Blend all the ingredients together until all the cashew pieces are blitzed and you’re ready to use!

To create your nachos:

· Place the lightly salted tortilla chips on the plate.

· Top with the beans

· Add chopped tomatoes and lettuce

· Top with cashew sauce

· Finish off with some smashed avocado

Let me know if you give this recipe a try and what you think! You can tag me on social media @chazdelightsnutrition.

Until next time!

Chaz xx