Nachos

0405

COOKING TIME

15 Mins

HYDRATE

Water, Canned Tomatoes

ADD FRESH

Corn Chips, Salsa, Guac

UTENSILS REQUIRED

Saucepan

S T E P 1

+ 0.25 Cup of Canned Tomatoes (Per Serve)

+ 0.5 Cup of Water (Per Serve)

Pour jar contents, canned tomatoes and water into saucepan, stir, bring to the boil and simmer for 10 mins (stirring regularly) whilst you prepare the salsa and guac.

S T E P 2

Prepare the toppings.

You can get fancy with toppings OR just add diced tomato, diced red onion and smashed avo. Or any other toppings you prefer.

S T E P 3

+ 2 Handfuls of Corn Chips (Per Serve)

Place chips on a plate and pour your re-hydrated Nacho sauce on top of the corn chips Then top with fresh salsa and guac.

S E R V I N G

S U G G E S T I O N

Add shredded vegan cheese on top of corn chips and place in oven for 5mins to melt. Then top with fresh ingredients.

I N G R E D I E N T S

Dehydrated Black Beans, Red Lentils, Dehydrated Onion, Garlic Powder, Paprika, Cumin, Coriander, Turmeric, Salt, Broth (Dextrose, Salt, Maize Starch, Rice Cereal, Flavour Enhancer (635), Spices, Colour (150d), Canola Oil, Flavours, Vegetable Powders, Anti-Caking Agent (551), Yeast Extract, Herbs, Food Acid (330), Acidity Regulator (262))

A L L E R G E N S