Vegan Chilli Cheese Nachos

Love the look and sound of your chilli cheese nachos! Nachos are such a fab crowd pleaser and your version with delicious bean chilli is super substantial turning snack into a meal! I could very happily dig in straight away!

VEGAN CHILLI CHEESE NACHOS

Bean chilli, rice, avocado and cheesy nachos in one delicious bowl!

PREP TIME 5 MINUTES
COOK TIME 10 MINUTES
TOTAL TIME 15 MINUTES
SERVINGS 2

INGREDIENTS

   EASY BEAN CHILLI

• 200 g Birds Eye Mexican Bean Mix (a mixture of red kidney beans, black beans and chickpeas)
• 1 tbsp olive oil
• 1 small red onion diced
• 2 garlic cloves minced/finely chopped
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp hot chili powder
• A pinch of salt and pepper
• 1 red bell pepper sliced
• 400 g tin of chopped tomatoes

   CHEESY NACHOS

• Approx 4 large handfuls of tortilla chips
• 100 g grated vegan cheese (preferably one that melts!)

   OPTIONAL EXTRAS

• 250 g cooked rice (I cooked mine with some paprika and tomato puree)
• 1 avocado halved, pitted and sliced
• Fresh corainder torn

INSTRUCTIONS

   MAKE THE CHILLI

1. Heat the olive oil in a saucepan on a medium heat. Saute the onions, garlic and pepper for 4 minutes, until softened.
2. Add the spices, salt and pepper then cook for a further minute.
3. Stir in the beans and chopped tomatoes. Cover and cook for 5 minutes.
4. Get full instructions & recipes @ wallflowerkitchen.com

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