{Day 22} No-cook vegan nachos for the International Day of the Nacho

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¡Ay Caramba! Yesterday was the International Day of the Nacho, but somehow in my planning of the next few Get your Jelly On challenge posts I got confused and thought it was on the 24! Lucky I checked, this way I still get to post my healthy no-cook nacho dip recipe while it’s still Friday the 21st for some of you…

Healthy tacos and fish tortillas have been some of our favourite dinner options around here of late. Padded out with beans, legumes and lots of fresh veg they are delicious and so much fun to eat. Even the less liked veggies like “leaves” aka lettuce get polished off quickly. But I didn’t want to re-hash an old recipe for the purpose of showcasing it in the mould, so I came up with this vegan, nutritious and very deliciou dip!

Made up of a bean medley containing not one, not two, but seven different varieties of beans as well as chickpeas, corn kernels, capsicum, carrot, celery, onion and parsley the dip hardly needs anything else. But for extra flavour and goodness I like to drain the beans thoroughly and a dash of medium salsa, and some mashed avocado sprinkled over with a little lime juice which serves as quacamole. And I just adore adding a layer of fresh vine-ripened tomatoes mixed in with lemony cilantro (or coriander as we call it).

I’m not ashamed to say that I have this for lunch almost every other day. Mixed in with canned tuna or feta cheese, but to be honest there are so many gorgeous natural flavours and colours here, you can serve it straight up. Well, with a good helping of nachos, of course, which themselves are a real crowd pleaser and a perfect match to the cone-shaped, no-cook dip!

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Makes 2 cones (serves 2)

No-cook nachos for the International Day of the Nacho

In Australia, you can get a bean medley salad from most supermarkets’ fridge sections, but if you can’t find it, get some canned bean and corn mixes (those small 125g cans are great) and mix them in. Add about 1 tbsp each of finely diced capsicum, celery stalk, carrot and parsley.

For the bean medley layer:

  • 300g bean medley salad (see note above but aim for red kidney, white kidney, edamame, butter, borlotti, black eyed beans + chickpeas and corn)
  • 2 tbsp medium salsa

For the tomato layer:

  • 2 small vine-ripened tomatoes
  • 1 sprig coriander (cilantro)

For the avocado layer:

  • 1 avocado
  • 1 tsp lime juice

To serve:

  • corn chips
  • (crumbed feta or canned tuna)

To prepare the bean medley layer: drain the bean medley off all the starchy water. Mix the bean medley salad in with the salsa and set aside.

To prepare the tomato layer: wash the tomatoes and chop into 1cm chunks. Chop coriander finely and mix in with the tomatoes. Set aside.

To  prepare the avocado layer: cut avocado in half, remove seed and scoop out into a bowl. Drizzle over with lime juice and mash with a fork until mostly smooth but still a little rustic.

To assemble: Divide the bean mixture between 2 moulds and compress down gently. Divide the tomato layer between the two moulds and top with the mashed avocado, making sure it is pressed in and flat.

To serve: turn out the dip onto a plate and surround with cornchips.

Note: if using tuna or feta, just mix them into the bean medley.

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Comments:

31 Responses to {Day 22} No-cook vegan nachos for the International Day of the Nacho

  1. Oh that is just yummy… looks fresh, tasty and reasonably healthy. Love it!

  2. Sharni says:

    Oh my goodness!!! I so want this for every one of my lunches, and dinner and tea!!

  3. This looks really delicious and best of all, no cooking and a healthy snack too! You have given us an idea for our next party at home :) :)

  4. Anne S says:

    Yes! This looks gorgeous and I bet it tastes amazing! So good for you too.

  5. sara says:

    Looks fantastic! Love all the colors, these look like terrific nachos! 😀

  6. My kind of snack, perfect for when you are in a hurry!

  7. Sarah says:

    What a lovely dish this is… yummy! so summery!

  8. Timothy R says:

    This mould is so versatile! Love it, you continue to amaze me with your creations – bot the complicated ones and the simple ones.

  9. Tammy says:

    Great idea a for a healthy snack. perfect for summer barbecue!

  10. Mez says:

    THIS right here is SUCH a good lunch idea!!!

    I’m SO sick of paying for (good but expensive) sandwiches at work, GAH GOODBYE $10, HELLO SAME SANDWICH I HAD YESTERDAY.

    So I’ve started being serious about taking my own luncharooni and dinner into work and I’m after healthy options. This would be SUCH a healthy option and perfect for summer and EVERYONE WOULD BE JELLY OF MY NACHOOOOOOS bwaaaaaaaaaaaahahahaahahahaaaaa

    I’m going to make this next week (and ask Hamish to whip up some Tabasco guac for me to use in it). YUM YUM YUMMMM

    Great idea, brilliant recipe I’m really excited about making this!!!

    xox

  11. These nachos looks stunning and scrumptious – I would love a whole plate right now!

  12. Mel says:

    I’m making this for our barbecue side tonight, so glad it landed in my Inbox this morning.

  13. Nic says:

    Wow! Perfect meal for vegans – and so delicious for other people too… Yummy!

  14. mycookinghut says:

    Wow!! How interesting and pretty!! Love all the ingredients you used here!

  15. Looks colorful, I love mixed bean salad. Why don’t you eat this everyday instead of every other day:)

  16. Alison says:

    I’m with Mez, lunch from next week will consist of these. No more overpriced sandwiches. I’ll also be using this for parties. Love the shape!

  17. Angelina says:

    Great idea for entertaining and presentation to match too.

  18. Von says:

    It looks so pretty and colourful!! Almost like a christmas tree…haha :)
    But wow- 7 different beans?? I don’t think I can even name that many different types of beans! The green ones (I’m guessing edamame??) look like jelly beans! haha…..

  19. Sissi says:

    Seven kinds of beans sound incredible! I would love to grab the nacho from the last photo. Nachos are the only chips I cannot resist when I go shopping. When I saw that they contain only corn, salt and oil I even like them more (normal chips have lots of strange stuff usually).

  20. I just thought of something, and perhaps should have mentioned it earlier. I am connected with a factory producing baked goods and one of the most popular products uses a mould similar to the one you are using but much smaller. A long strip of puff pastry is wrapped on the outside and baked. Once cooled the puff pastry cone is filled with whipped cream, maybe topped with nuts etc – very yummy.

  21. Julie says:

    Love the photos! Have to try this today.

  22. How did I miss Nacho Day?? Presentation is gorgeous and the colours vibrant.

  23. I have never seen nachos that are beautiful like this. High end restaurant quality!

  24. TC says:

    that’s a lot of beans!

  25. Ming says:

    This is making me hungry. :-p~

  26. So colorful and tasty! I need to try to re-create this :)

  27. Ally says:

    Brilliant! This is so pretty and solves the issue of what to put on my nachos!
    (Also, thank you for not making vegan cheese–I dislike it greatly!)

  28. vivek says:

    Looks healthy and delicious!

 

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