Vegan, vegetarian, gluten free
This vegan recipe is SO delicious and easy to throw together, you will be licking your fingers wanting more! The crunch of baked corn chips is magical with the explosion of flavour from soft beans, avocado, veggies, vegan cheese and fresh herbs. To top it all off? Coconut yoghurt! As a substitute for sour cream, you’ll never look back.
Serves: 2 (realistically we could eat this all alone!)
INGREDIENTS
| 250g Kunara Organic Corn Chips |
| 1 tin organic refried beans |
| 150g organic jalapeños, sliced |
| ½ bunch spring onion, finely sliced |
| 200g vegan mozzarella cheese |
| 1 avocado, skin and pip removed, forked roughly |
| 1/2 punnet organic cherry tomatoes, chopped |
| 100g Coyo Dairy Free Natural Organic Coconut Yoghurt Alternative |
| 1 bunch organic fresh herbs, washed and torn (coriander is our favourite!) |
METHOD
- 1. Preheat the oven to 200C.
- 2. Spread half the corn chips onto a baking dish. Layer with half the beans, jalapeños, spring onion and vegan cheese. Spread the other half of the corn chips, then layer with the other half of the beans, jalapeños, spring onion and cheese.
- 3. Bake in the oven for 5-10 minutes, until the cheese has melted and chips are golden at the edges.
- 4. Remove from the oven, top with avocado, tomatoes, Coyo and torn coriander. Serve immediately.
yummy 🙂