Chilli California Walnut Nachos

Course dinner, lunch
Cuisine American, Mexican
Keyword chilli, nachos, plant-based
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 746kcal


  • 100 g California Walnuts plus extra to serve
  • 300 g mushrooms
  • 1 tbsp oil
  • 2 cloves garlic crushed
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 400 g can red kidney beans drained and rinsed
  • 400 g can black beans drained and rinsed
  • 2 tbsp chopped coriander
  • 350 g tortilla chips
  • 50 g Tex Mex flavoured grated vegan cheese
  • 200 g guacamole
  • 200 g tomato salsa


  • Place the walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
  • Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute.
  • Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.
  • Place the tortilla chips on a large heatproof plate, top with the chilli mince. Sprinkle with Tex Mex cheese and grill for 2-3 minutes. Top with guacamole and tomato salsa and sprinkle with extra chopped Walnuts to serve.


Serving: 457g | Calories: 746kcal | Carbohydrates: 72g | Protein: 19g | Fat: 39g | Saturated Fat: 7.3g | Fibre: 16g | Sugar: 16g


3.7g salt per serving
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