So I bet when lots of you think about a nacho bowl you think of something loaded with cheese and that’s primarily where most of the flavour comes from?
Well not this one! And it’s dairy free!
I also added some roasted BBQ coconut flakes which add another dimension of flavour and a light crispy texture to this nacho bowl.
I also made the guacamole from scratch (although i didn’t have any tomatoes) and used the remainder of a homemade pickled chilli sauce too but you can always just add chopped chilli/chilli flakes if want to add a spicy kick.
The “nachos” that I used here were almond, flax and nutritional yeast based ones from Raw health but I’ve also used normal maize flour tortilla based “nachos” before, so choose your favourite but try to choose good quality ones with minimal ingredients.
Healthier nacho bowl recipe (2 portions)
-1 can black beans
-1 medium ripe avocado
-1cm thick ring red onion
-1 small tomato
-Approx 60g Nachos/tortilla crisps of choice
optional: chilli sauce/chopped chilli/chill flakes
BBQ coconut flakes
-20g coconut flakes
-1 Tbspn oil
-3/4 tspn smoked paprika
-1/2 tspn each of garlic and onion powder
-pinch of cayenne pepper
-Preheat oven to 150C
-Drain the can of black beans and then cook according to the instructions
-While the beans cook mix together the ingredients for the coconut flakes then spread them out on baking parchment and bake for 5-7 mins but keep an eye on them as they can burn quickly as they’re so thin
-Next, begin making your guacamole by chopping the tomato and onion into small bits then add these into a bowl along with the avocado flesh and lime juice, add a pinch of cayenne pepper if you want it spicy then mash it up
-Drain the beans once they’re done then serve them up with your nachos, guac, chilli if using and top it off with the BBQ coconut flakes