Nachos Sharing Plate

Ingredients

• 1 tablespoon olive oil 
• 1 red onion, thinly sliced 
• 2 tablespoons tomato purée 
• 400 g tin black beans, drained and rinsed 
• 400 g tin green lentils, drained and rinsed 
• 1 teaspoon smoked paprika 
• ½ teaspoon ground cumin 
• 150 g cherry tomatoes, halved 
• sea salt and freshly ground black pepper 

For the nacho ‘cheese’ sauce 

• 80 g unsalted cashews 
• 120 ml just-boiled water 
• 2 tablespoons nutritional yeast 
• ½ teaspoon ground cumin 
• ½ teaspoon hot sauce 
• ¼ teaspoon garlic granules 

To serve:  

• 150 g tortilla chips 
• 1 large, ripe avocado, stoned, peeled and sliced 
• pickled jalapeños, to taste (optional) 
• chopped coriander 
• 2 limes, cut into wedges 

Method

First, soak the cashews for the nacho ‘cheese’ sauce. Pour the just-boiled water over the cashews in a heatproof bowl and leave to soak for 30 minutes before blending the water and the nuts with the rest of the nacho cheese sauce ingredients until smooth. 

Heat the olive oil in a large saucepan over medium-high heat, add the onion and cook for 5 minutes, or until it starts to soften. Stir in the tomato purée, black beans, lentils, spices and some salt and pepper and cook for 15 minutes until it thickens, add a splash of water to help loosen the mix. Add in the halved cherry tomatoes for the final 5 minutes so they soften a little.  

Spread the tortilla chips out onto a serving platter and top with the tomatoey lentil and bean mix, sliced avocado and pickled jalapeños, if using. Pour over the nacho ‘cheese’ sauce and sprinkle over some coriander. Serve with lots of lime wedges.