Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗
Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegetarian nacho guacamole & baked potato chips 💟😄👪🌶🤗. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗 is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗 is something which I have loved my whole life.

This is an easy Vegetarian Nachos recipe that comes together really fast. Make it more fun by putting your budding chefs to work! Try this Vegetarian Nachos with Guacamole recipe by Chef Justine Schofield.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegetarian nacho guacamole & baked potato chips 💟😄👪🌶🤗 using 31 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗:
  1. Take 1/2 cup Rice Bran oil for stir-fry
  2. Get 2 tbs Extra Virgin Olive oil
  3. Get 1 and 1/2 big Red onion, finely diced
  4. Take 2 garlic cloves, minced
  5. Prepare 1 green capsicum & 1 red capsicum, diced
  6. Get 1/2 tsp ground cumin
  7. Get 1 tsp Chipotle Chili (Smoky Southwestern) seasoning flakes powder
  8. Prepare Crushed black pepper
  9. Make ready 2 cans Chili Red Beans, drained
  10. Take 1 can whole peeled Tomato
  11. Take 1 tsp dried oregano
  12. Get 2 tps + 1 tsp soft brown sugar
  13. Make ready 4 cups Corn Chips of Cheese flavour (or whatever flavour)
  14. Make ready 2 cups grated Cheddar cheese
  15. Take 1 pot Sour Cream Cheese
  16. Make ready POTATO WEDGES:
  17. Get 6 pink Potatoes,skin on cut into large wedges
  18. Prepare 1 very large rectangular Pyrex Ovenproof dish, put 3 tbs oil:
  19. Prepare Coat with the potatoes wedges with oil,then to coat with mixture
  20. Make ready sea salt,garlic powder,onion powder, paprika,thyme. Bake in oven
  21. Get SALSA GUACAMOLE:
  22. Take 2-3 Avocados, crushed the flesh with fork
  23. Get 2 large firm Tomatoes from my garden, deseeded & diced
  24. Make ready 1 red onion, diced
  25. Make ready 2 tbs fresh Cilantro, chopped
  26. Get finely with the stalk included (substitute with fresh Parsley)
  27. Get 2 tbs lemon juice &zest, or 2 kaffir lime juice
  28. Get Pinch salt
  29. Get 1/4 cup pickled Jalapenos, minced or
  30. Get 1/2 tbs Sriracha hot chili sauce (sold in the Asian store)
  31. Get 1/2 cup Sour Cream

Vegetarian chilli gets an upgrade with this recipe from Mindful Chef. Served with sweet potato nachos and a flavour-paced guacamole, this chilli is a midweek treat. The perfect snack for sharing, who could resist this mountain of cheesy nachos topped with lime-spiked guacamole? Put the Mex-factor into your Saturday night.

Steps to make Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗:
  1. Preheat oven to 200 degrees Celcius. Put the baking dish with the Potatoes Wedges in the lower rack and bake for 20' or so.Turn half way. When the potatoes are cooked has golden brown. Take the dish out. Cover with foil and set aside. In a large non stick wok put Rice Bran oil, sauteed half of the red onion, garlic then add the capsicum and a little of olive oil and stir fry for 2 minutes until softened.
  2. Stir fry in the Tomatoes tin breaking the tomatoes up with the wooden of spoon. Add 1 Red onion, ground coriander and cumin, cayenne pepper, salt, crushed black pepper, 2 tsp sugar, oregano, the 2 cans Red Beans and mix them all together with the wooden spoon. Lower the stove's temp and slow cook for 10 minutes or until thickened slightly.
  3. On a lined baking tray spread the Corn chips and bake for 10 minutes or until lightly golden & crisp, dont forget to keep on watching or they burn quickly. Remove.
  4. In a medium glass bowl make the Salsa Guacamole by lightly stirring together the remaining 1/2 red onion, avocados pulp, fresh tomatoes, red capsicum, coriander leaves or parsley,1 tsp sugar, lemon, lime &lemon juice, lemon zest, salt, minced Jalapeno pepper or 1 tbs Scriracha Hot Chili Sauce and mix all together. Season to taste.
  5. To serve: on a big individual plate spread the Corn chips first, put the Red bean mixture over top, then pour over a big spoonful of the salsa Guacamole and 1 tbs Cream cheese.
  6. To serve also with the homemade baked Potato wedges. 🤗 Cheers, a happy faces have already shown to my kid who are waiting, sitting around the table 😍❣

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