Nachos with Black Beans, Corn and Cashew-Lime Sauce

Nachos with Black Beans, Corn and Cashew-Lime Sauce

Nachos with Black Beans, Corn and Cashew-Lime Sauce

Preparation time: 25 minutes
Cooking time: 5 minutes
Servings: 2 to 4 portions
Forget flowers! A big platter of nachos loaded with delicious toppings makes a much better centrepiece. Whether it's for happy hour, a summer BBQ, or a late night with friends, nachos are always a crowd pleaser, and everyone has their favourite recipe or mix of toppings. To make this popular treat more filling, we added a legume - in this case, red or black beans. The 'salsa', made of beans and sweet corn, pairs oh-so-well with the crunchy pumpkin and sunflower seeds, as well as the salty olives and zesty lime juice. Not to mention the creamy cashew lime sauce, which you'll fall in love with after just one taste! Cashew nuts are a magic ingredient when it comes to creating rich, smooth sauces with a neutral flavour that can be seasoned to your liking with spices and fresh herbs. This version with lime and cilantro is our go-to for Mexican-inspired dishes!

Ingredients

Nachos

  • Tortilla chips
  • 1 cup black or red beans
  • ½ cup corn kernels
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • ¼ cup PRANA organic shelled sunflower seeds
  • ¼ cup PRANA organic raw European pumpkin seeds
  • ⅓ cup pitted Kalamata olives
  • Juice of 1/2 lime
  • 3 green onions, minced
  • Chopped cilantro (optional)

Cashew-lime Sauce

  • 1 cup cilantro
  • ½ cup almond milk or water
  • ½ cup PRANA organic non-roasted cashews
  • 1 tsp sea salt
  • Fresh ground pepper
  • Juice and zest of 1 lime

Preparation

Cashew-lime Sauce

  1. Place all the ingredients in the bowl of a food processor and mix until sauce is smooth and creamy. Season to taste. 

Nachos

  1. Mix beans, corn, paprika, olive oil and lemon juice in a large bowl. Season with salt and pepper. Heat up some olive oil in a small saucepan and heat up bean mixture for a few minutes. 
  2. In a hot frying pan, lightly toast sunflower and pumpkin seeds a few minutes. 
  3. Place about a quarter of tortilla chips in a large bowl or casserole dish. In successive layers, add bean and corn mixture, creamy cashew sauce, toasted sunflower and pumpkin seeds, then olives. Repeat, starting with another layer of tortilla chips. 
  4. Finish with finely chopped green onions and cilantro, if using.
0 Comment(s)