Loaded Dairy Free Nachos

Good nachos need two things: properly melted cheese and a big dollop of sour cream on top. This recipe uses Nudairy's Cheddar Shreds and Sour Cream, both free from dairy, nuts, soy and gluten, so the whole tray is safe to share.

Serves: 4. Prep: 10 minutes. Cook: 15 minutes.

Ingredients

• 1 tbsp oil

• 1 onion, diced

• 2 cloves garlic, crushed

• 1 tbsp taco seasoning

• 1 can (400g) black beans or kidney beans, drained

• 1 can (400g) chopped tomatoes

• 1 large bag corn chips (check the label if you need them gluten free)

• 1 bag (300g) Nudairy's Cheddar Shreds

• 1 tub (200g) Nudairy's Sour Cream

• To serve: avocado or guacamole, sliced spring onion, coriander, jalapeños and lime wedges

Method

1. Heat your oven to 200°C fan bake.

2. Heat the oil in a pan and cook the onion for 5 minutes until soft. Add the garlic and taco seasoning and cook for 1 minute.

3. Add the beans and tomatoes and simmer for 8 to 10 minutes until thick. Season to taste.

4. Spread half the corn chips over a large oven tray. Spoon over half the bean mix and half the cheddar. Repeat with the rest.

5. Bake for 8 to 10 minutes, until the cheese has melted.

6. Top with dollops of sour cream, avocado, spring onion, coriander and jalapeños. Serve with lime wedges.

Tips

• Layering twice means every chip gets cheese, not just the top layer.

• Add the sour cream straight from the fridge, after baking, so it stays cool and thick.

• Swap the beans for dairy free mince if you like.

Made with: Nudairy's Dairy Free Cheddar and Nudairy's Dairy Free Sour Cream. More ideas: 6 Ways with Nudairy's Sour Cream.