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–+ servings

Nachos with Mango Salsa

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner recipe, lunch recipe
Servings 3

Ingredients
  

  • 240 g OmniMeat Luncheon
  • 1 pack corn chips
  • 150 g cheddar cheese
  • 50 g Jalapeño chopped
  • 50 g Red Capsicum cut into strips
  • 1 avocado, diced
  • 1/2 lime
  • coriander optional
  • vegan sour cream
  • taco sauce optional

Sauce

  • 1 mango, diced
  • 1/4 red onion
  • 50 g red capsicum
  • 1 lime

Instructions
 

  • For your sauce, slightly blend half of your mango, red onion, and red bell pepper. Mix well with lime juice. Set aside the other half mango for garnish
  • Cut the frozen OmniMeat Luncheon into 4 pieces. Preheat the oven to 200°C
  • Place tortilla chips in a dish and top with vegan cheddar cheese and OmniMeat luncheon. Bake for about 5 minutes until the cheese is melted
  • Garnish with mango, red bell capsicum, avocado, jalapeños, coriander, and lime
  • Serve with mango salsa and vegan sour cream

Notes

This delicious & simple recipe was lovingly created by Beti’s Kitchen with permission to share from OmniMeat Australia. The official recipe page can be found on their website here.
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