There’s nothing like sharing comfort food with friends and family. For your next gathering, impress your guests with these show-stopping vegan nachos from Vegan One-Pot Wonders that are simple to make and incredibly moreish!

INGREDIENTS – serves 2

a few handfuls of salted organic corn chips

260 g (9½ oz/1½ cups) Beloved Black Beans (recipe below)

or 400 g (14 oz) tin black beans, drained and rinsed (do not drain and rinse them if they are homemade)

about 330 g (11 oz) good-quality jarred Mexican salsa (or homemade – see box)

1–2 handfuls of grated cheese (vegan or not – it’s up to you)

pickled jalapeños or dried chilli

(hot pepper) flakes, to taste

To serve

1 ripe avocado, peeled and diced

a generous drizzle of Cashew Cream (recipe below) or vegan sour cream

a handful of fresh coriander

Preheat the oven to 200°C (400°F/gas 7).

Put the corn chips in an ovenproof dish (sheet pan) and top with black beans, salsa, cheese and jalapeños or chilli flakes. (I’ve told Andy that salsa doesn’t go on until after cooking, but he doesn’t believe me. Feel free to put it on afterwards if you like. If using homemade salsa, definitely put on afterwards.)

Bake in the oven for 10 minutes or until the cheese is melted and bubbling and edges of some of the corn chips are starting to turn brown.

Remove from the oven and serve on its own, or topped with avocado, cashew cream or vegean sour cream and coriander leaves, or any other toppings you may wish to add. Devour.


Combine tinned sweetcorn, finely chopped red onion, tomato, red (bell) pepper and coriander (cilantro), and heaps of lime juice.

CASHEW CREAM – Makes 400 G (14 OZ)

155 g (5½ oz/1¼ cup) raw cashews

250 ml (8½ fl oz/1 cup) cold water


Soak the cashews in a bowl of salted water overnight or for at least 6-8 hours, or cook them in a saucepan of boiling water for 15 minutes. Drain and rinse under cold running water, then put them in a high-speed blender with the cup of fresh water. Blend until fully incorporated and silky smooth. Use immediately or store in the refrigerator in an airtight container for up to 1 week.




440 g (151/2 oz/2 cups) dried black beans, rinsed and checked for stones

2 litres (70 fl oz/8 cups) water

1 onion, diced

2–3 garlic cloves, crushed (minced)

2 teaspoons salt

2 teaspoons ground cumin

2 teaspoons ground coriander

2 chipotle peppers in adobo, chopped (optional)

Put the beans and water in a large saucepan and bring to the boil. Once boiling, add the onion, garlic, salt, spices and peppers (if using). Reduce the heat and simmer uncovered for 1½–2 hours, until beans are very easy to squish on the side of the pan with the back of a spoon. You can serve them as is, or use a potato masher to mash them gently so that they thicken a little.

Recipe extracted from Vegan One-Pot Wonders by Jessica Prescott (Hardie Grant)