Mexican Corn Thin Nachos

Serves 4

Time 25 minutes

Ingredients

Base

12 corn thins (broken into quarters for "chips")

Toppings

1 cup canned black beans, rinsed and drained

1 cup cherry tomatoes, diced

1 cup corn kernels (fresh, frozen, or canned)

1 medium avocado, diced

½ red onion, finely chopped

1 small red chilli, finely chopped (optional)

1 lime, juiced

2 tbsp fresh coriander, chopped

Cheesy Sauce

½ cup cashews (soaked for 2-4 hours or boiled for 10 minutes)

½ cup almond milk (or any unsweetened plant milk)

1 tbsp nutritional yeast

1 tsp smoked paprika

½ tsp garlic powder

Salt to taste

Garnishes

Fresh coriander leaves

Pickled jalapeños

Greek yoghurt or plant-based yoghurt for creaminess

Method

Lay the corn thins quarters on a large serving platter or baking sheet.

Blend the soaked cashews, almond milk, nutritional yeast, smoked paprika, garlic powder, and a pinch of salt in a blender until smooth and creamy. Adjust seasoning to taste.

In a mixing bowl, combine black beans, cherry tomatoes, corn kernels, red onion, chilli (if using), and lime juice. Toss gently.

Spoon the bean and corn mixture evenly over the corn thins. Drizzle the creamy cashew cheese sauce generously on top.

Add diced avocado and fresh coriander leaves on top. For an extra zing, garnish with pickled jalapeños or a dollop of Greek yoghurt.

If you prefer warm nachos, place the corn thins with the bean and corn mixture on a baking sheet and heat in a preheated oven at 180°C (350°F) for 5-7 minutes. Add avocado, cheesy sauce, and garnishes after warming.