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Nacho Boats

by The Messy Vegan (follow)
Always vegan. Always delicious.
Vegan (744)      Mexican (79)      Tacos (10)      Nachos (8)     
Nacho Boats is a fun twist on the classic tacos and nachos. Each segment of this recipe can be tweaked to your liking.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 6-8 "boats"

1 medium avocado, pitted and mashed
2 tbs fresh lemon juice
2 tbs thinly sliced red onion
2 tbs diced tomato
sea salt & black pepper, to taste

1 cup diced tomatoes
1 tbs fresh lemon juice
1/4 cup thinly sliced red onion
2 tbs finely sliced coriander
1/4 - 1/2 cup jarred taco salsa
1/2 finely sliced jalapeno
sea salt & black pepper, to taste

Bean Mixture
1 tbs olive oil, for pan
1 brown onion, diced
1 garlic clove, minced
400g mixed beans or chickpeas
1 tsp cumin
1 tsp ground coriander (optional)
1/2 tsp ground fennel seeds (optional)
1/4 tsp chilli powder
sea salt & black pepper, to taste

Baby cos lettuce (6-8 big leaves)
Original corn chips

Make bean mixture by frying onion in pan on medium-high heat until onion is translucent. Add garlic and saute for another minute. Add beans, salt, pepper, and herbs and stir until heated through. Turn heat to low and let sit for a couple more minutes. Set aside.

Make the salsa by mixing all ingredients in a bowl. Set aside.

Make the guacamole by mixing all ingredients in a bowl. Set aside.

To arrange, lay cos lettuce down then adding bean mixture, salsa, guacamole and crumbled corn chips on top.

You can also add a dollop of Tofutti cream cheese.

Spring onions or shallots for red onion
Heated taco shells for corn chips
Lime juice for lemon

I like this Recipe - 12
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