Easy Nachos with Tangy Guacamole (10 Min, Vegan)
- Updated on Oct 23, 2014
Want to Save This Post?
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from Hurry the Food Up.
Día 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 diet, and most people don’t even come close to the needed 20-30g a day. It can help lower the chance of heart disease, strokes, diabetes and obesity.
It can also help lower 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.
Whats your favourite guacamole recipe?
We can highly recommend this guacamole version. But we’d really be interested in knowing your favourite ingredients for your guacamole are!
Ingredients
For the guacamole
- 1 big ripe avocado
- ½ red onion
- 2 small tomato
- ½ lemon (juiced)
- ¼ cup cilantro/coriander, fresh (if you don’t have any, don’t fret – the guacamole can survive without it)
- 1 chili
- Salt and pepper to taste
- 1 clove garlic
For the tortillas:
- 3 big tortillas
- 1 pinch cayenne pepper
- 2 pinches salt
- 3 tbsp olive oil
Instructions
For the guacamole
- Cut the avocado and remove stone. Take out the flesh and mash it in a bowl.
- Peel and finely dice the onion. Throw into the bowl as well.
- Chop the tomatoes and chuck in too.
- Grate the garlic into the mix and chop the cilantro. Add as well.
- Add the salt, pepper and squeeze in the lemon.
- If you like it with a bit of kick, lob in a chopped chili too.
- Mix well.
- Done.
For the tortillas
- Using scissors, layer the tortillas on top of each other and cut into triangles (halve, halve, and halve again)
- 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).
- Sprinkle the salt and cayenne over the tortillas
- Place on a tray and bake for 5 minutes in the oven at 200°C/390°F.
- Remove
- Eat with guacamole and enjoy!
NOTES
Nutrition
Comments
Leave a comment below
7 comments
Hi, this looks amazing. Quick question… what’s the oven temperature to cook the tortillas? 5-7 minutes @ what temp?
Hi Simi, good question! About 200°C/390°F should do it. I’ve just updated the recipe, thanks!
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!
Hahaha, I actually “learned” to like guacamole. In fact I never was an avocado fan. But trying different guacs on parties over and over again it grew on me a lot!
And so, did you make some Thalia??
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.