Nachos with oat rice and salsa
@gadtoft Nacho plate is weekend food at its best! Prepare the classic treat as a plant-based version with Fazer Willja Oat Rice and beans seasoned with taco seasoning. The crunchy delicacy is served with homemade salsa and sour cream.
Ingredients
Fresh salsa
- 1 handful of cherry tomatoes
- ½ red onion
- ½ red chili
- the juice from ½ lime
- 1 tbsp. cane sugar
- salt and freshly ground pepper
Ingredients
Filling
- rapeseed oil
- 2 cloves finely chopped garlic
- 1 taco spice mix
- pre-cooked Fazer Willja Oat Rice
- 250 g drained black beans
- 1 dl water
You also need
- 400 g tortilla chips
- 150 g grated cheese
- ½ sliced red chili
- ½ bunch fresh coriander
- sour cream 18%
Instructions
- Chop the cherry tomatoes, red onion and chili and season with lime juice, cane sugar, salt and freshly ground pepper. Set the fresh salsa aside.
- Put the oil, garlic, taco seasoning, pre-cooked oat rice and black beans in the pan. Let it cook for 2 minutes and add water to the mixture. Mix the bean filling for another 5 minutes and set it aside.
- Spread the tortilla chips in a heat-resistant dish and sprinkle the bean filling and grated cheese on top. Bake the nacho plate in a convection oven at 170 degrees for about 5-7 minutes and serve with fresh salsa, chili, coriander and sour cream.