Mexican Corn Thins Nachos
Dr. Joanna McMillan from Good Chef Bad Chef has created this delicious nachos recipe using Corn Thins slices. Enjoy.
Lay the Corn Thins slice quarters on a large serving platter or baking sheet.
Blend the soaked cashews, almond milk, nutritional yeast, smoked paprika, garlic powder, and a pinch of salt in a blender until smooth and creamy. Adjust seasoning to taste.
In a mixing bowl, combine black beans, cherry tomatoes, corn kernels, red onion, chilli (if using), and lime juice. Toss gently.
Spoon the bean and corn mixture evenly over the corn thins. Drizzle the creamy cashew cheese sauce generously on top.
Add diced avocado and fresh coriander leaves on top. For an extra zing, garnish with pickled jalapeños or a dollop of Greek yoghurt.
If you prefer warm nachos, place the Corn Thins slices with the bean and corn mixture on a baking sheet and heat in a preheated oven at 180°C (350°F) for 5-7 minutes. Add avocado, cheesy sauce, and garnishes after warming.
Base
12 Corn Thins slices (broken into quarters for "chips")
Toppings
1 cup canned black beans, rinsed and drained
1 cup cherry tomatoes, diced
1 cup corn kernels (fresh, frozen, or canned)
1 medium avocado, diced
½ red onion, finely chopped
1 small red chilli, finely chopped (optional)
1 lime, juiced
2 tbsp fresh coriander, chopped
Cheesy Sauce
½ cup cashews (soaked for 2-4 hours or boiled for 10 minutes)
½ cup almond milk (or any unsweetened plant milk)
1 tbsp nutritional yeast
1 tsp smoked paprika
½ tsp garlic powder
Salt to taste
Garnishes
Fresh coriander leaves
Pickled jalapeños
Greek yoghurt or plant-based yoghurt for creaminess
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
