Easy Nachos with Tangy Guacamole (10 Min, Vegan)

A tangy guacamole with crispy tortillas perfect as a healthy snack or party addition. Delicious, animal-free and thrown together in less than fifteen minutes | hurrythefoodup.comDía de los Muertos. Day of the Dead. Religious holiday and cheesy horror film. A day to remember those deceased by laughing, joking, telling anecdotes and eating their favourite foods. We decided to honour that with a couple of our favourite Mexican recipes – crispy nachos and a guacamole with a twist of chilli and lemon.

To get it just right we armed Howie with his best Spanish (he’s getting very good you know) and sent him off to chat to a couple of Mexican friends (and their mothers). This recipe is the beautiful culmination of their guacamole knowledge.

It’s a super simple dish that won’t let you down – suitable for any celebration or occasion, or just as a tasty snack. Avocado always mixes well with lemon and salt – and the chilli gives it that extra kick.

And it’s not just good for us – it’s good for our furry friends too. This recipe is completely vegan – no animals were harmed in the making of it. What’s not to like?

Health Benefits – Tangy Guacamole

We’ve said it before – fiber. We’ll say it again – fiber. Fiber, fiber, fiber. We don’t eat enough and that’s really not good! Fiber is absolutely imperative to a healthy guacamole nutrition facts | hurrythefoodup.comdiet, and most people don’t even come close to the needed 20-30g a day. It lowers the chance of heart disease, strokes, diabetes and obesity.

It lowers cholesterol and blood pressure and can even enhance weight loss. Sounds worth eating to me (Fiber, our friend). This guacamole alone contains over 15g, and add the tortilla fiber to that and you’re there.

This dish is also high in vitamins B6 and C (give your skin a boost over the coming harsh winter months) and the ‘good’ fat. The fat debate is still raging – if you’re interested in learning more, click here. And then make some guacamole.

Whats your favourite guacamole recipe?

We can highly recommend this guacamole version. But we’re really interested in knowing what your favourite ingredients for your guacamole are!

Crispy Tortillas with Tangy Guacamole
 
Prep time
Total time
 
A simple but tastier alternative to store-bought guacamole
Author:
Cuisine: Mexican
Ingredients
  • Makes a medium sized bowl of guacamole and 24 big tortillas. A snack for 2-3 people.
  • For the guacamole:
  • 2 small avocados or 1 big avocado (ripe)
  • Half a red onion or 2 spring onions
  • 2 small tomatoes or one big tomato
  • Half a lemon
  • ¼ cup of chopped coriander leaves/cilantro (if you don’t have any, don’t fret - the guacamole can survive without it)
  • 1 chilli
  • A couple of pinches of salt and pepper
  • 1 clove garlic
  • For the tortillas:
  • 3 big tortillas
  • a pinch of cayenne pepper/ground red pepper
  • a few pinches of salt
  • Optional: 3 tbsp olive oil
Instructions
  1. For the guacamole:
  2. Cut the avocados and remove stones. Take out the flesh and put in a food processor. Remember, the healthiest parts of an avocado are found next to the skin, so really scrape it out!
  3. Peel and chop the onions and throw into the food processor along with the avocado flesh
  4. Chop the tomatoes and chuck in too
  5. Grate the garlic into the mix
  6. Add the salt, pepper (and coriander if you have it) and squeeze in the half lemon
  7. If you like it with a bit of kick, lob in a chopped chilli too
  8. Blend
  9. Done
  10. For the tortillas:
  11. Using scissors, layer the tortillas on top of each other and cut into triangles (halve, halve, and halve again)
  12. If you want extra crispy tortillas (as Howie does), use a knife to spread some olive oil over them. You can skip this part for slightly softer, more ‘floury’ tortillas (Dave’s favourite)
  13. Sprinkle the salt and cayenne over the tortillas
  14. Place on a tray and bake for 5 minutes in the oven
  15. Remove
  16. Eat with guacamole and enjoy!
Notes
Alternatively this can be made without a processor, just chop everything finely and mix well instead

MAKE IT GLUTEN FREE: Use gluten-free tortillas, like these coconut flour wraps.
 

5 comments

  1. During my last cooking class I’ve been thought how to make proper guacamole. This recipe has it all! The only difference is that the chefs got rid of the core and seeds of tomatoes… I understand they wanted to avoid dilution because of the liquid part of tomatoes but I hated this step, I wouldn’t throw food this way! This recipe is perfect for me 🙂

    • Thanks Daniela! I’m also very happy how it turned out. My flatmates were too, haha 😀
      Intersting stuff with the tomatoes. I think it makes sense, less water = more flavour. But it might loose a little its creamyness.

  2. As someone that makes Mexican at least twice a week, this recipe will definitely come in handy for me. Love guacamole and I am SO craving a bowlful to devour right now!

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