Meat-Free California Walnut Mince Loaded Nachos by Healthy Living James

Course dinner
Cuisine Mexican
Keyword nachos
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 1512kcal


  • 100 g California Walnuts
  • 200 g mushrooms
  • 2 garlic cloves crushed
  • 2 tbsp paprika
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp chilli flakes
  • 1 can black beans drained you could swap for other beans
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp tamari gluten-free soy sauce
  • 1 juice of lime

Guacamole Topping

  • 2 avocados
  • ½ juice of lime
  • handful fresh coriander
  • large pinch salt & pepper


  • 1 packet corn nachos/tortillas
  • 100 g vegan cheese
  • handful fresh coriander
  • 1 lime for serving


  • Firstly prepare your walnut mince by adding your walnuts and mushrooms to a food processor and pulse until crumbled
  • Now heat a large pot with olive oil, add in the crushed garlic and walnut mince mixture to fry off for 2-3 minutes
  • Now add in the spices, black beans, tinned tomatoes, tomato puree, tamari and lime juice and stir until well combined
  • Simmer these for 5-10 minutes until it thickens
  • Now prepare the guacamole (optional) by smashing the avocados in a bowl and then simply adding the lime juice, fresh coriander salt & pepper until well combined
  • Once the mince is ready, add a handful of nachos to a baking dish, top with a spoon of mince and a sprinkle of cheese, continue to do this until everything is used up
  • Place in the oven at 180C (360F) for 12 minutes
  • Finally top with the guacamole, lime juice and fresh coriander and it's ready to serve!


Serving: 755g | Calories: 1512kcal | Carbohydrates: 89g | Protein: 36g | Fat: 105g | Saturated Fat: 23g | Fibre: 35g | Sugar: 15g


Salt: 3.9g