Vegan nachos with salsa and bean curd

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This is the name of the dish we have chosen for you;  Vegan nachos with salsa and bean curd

preparation time

30 minutes

cooking time

90 minutes


2 hours

 Ingredients for 4 servings

For the salsa

  • 1 can of diced tomatoes
  • 1 small onion, diced
  • Jalapenos to taste
  • 1 teaspoon lemon juice
  • 1 clove of garlic
  • fresh coriander
  • Salt pepper
  • optional: chilies

For the bean curd

  • 1 cup of black beans, best soaked overnight
  • 2 branches of oregano
  • 1 onion, halved
  • 2 toes of garlic
  • coconut oil
  • salt
  • Or: a big can of refreshed beans


  • 1 packet of tortilla chips
  • 1 cup vegan sour cream
  • vegan pizza cheese


  1. Mix all the ingredients for the salsa, so that it remains slightly lumpy. Refrigerate.
  2. For the beans, rinse the beans and place in cold water. Add one onion half, the garlic cloves and the 2 sprigs of oregano and simmer for 1-1,5h.
  3. Put onion, garlic and oregano. Drain the beans, but keep the water.
  4. Set up a pan with coconut oil. Dice the second half of the onion and fry in it. Add the beans and fry for 2min. Remove from heat.
  5. Add cup of the bean water and puree with the hand blender, but not too fine. Add more bean water as needed. Season with salt.
  6. Put the tortilla chips in a oven dish. Distribute the salsa and the beanmong on it. Sour cream on it and sprinkle with cheese.
  7. Bake until the cheese has melted, allow to cool slightly and access!



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