Vegan Nacho Bake with Quorn Dip

About this recipe

Indulge in a flavorful fusion of textures and tastes with our Vegan Nacho Bake. This dish combines crunchy tortilla chips with hearty black beans, fresh bell peppers, and a creamy Quorn dip for a protein-packed, satisfying meal. Perfectly balanced with spicy jalapeños and tangy salsa, it's a modern, health-friendly take on traditional nachos.

Ingredients

• 300g tortilla chips
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, diced
• 1 cup vegan cheese, shredded
• 1 cup Quorn Meatless Pieces, diced
• 1/2 cup vegan sour cream
• 1/2 cup salsa
• 1/4 cup cilantro, chopped

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Arrange tortilla chips on a baking sheet.

3. 3

   Scatter black beans, red bell pepper, green bell pepper, and jalapeño over chips.

4. 4

   Top with shredded vegan cheese.

5. 5

   Bake for 10-15 minutes until cheese is melted.

6. 6

   In a saucepan, heat Quorn pieces until cooked through.

7. 7

   Mix in vegan sour cream and salsa, stirring to combine.

8. 8

   Drizzle the Quorn dip over the baked nachos.

9. 9

   Garnish with chopped cilantro before serving.