Baked nachos with soy mince and spicy chili beans

Ingredients for 4 servings:

• 250g nachos
• 1 can of tomatoes, in pieces
• 1 can chili beans in spicy sauce
• 1 jar Jalapeño(s), green, sliced
• 1 bag of cheese (pizza melt), vegan
• 150 g soy shreds
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp chili powder
• salt and pepper
• vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

Bring the soy shreds to a boil in a saucepan with plenty of water. Turn off the heat and let the soy simmer on the hotplate for 10 minutes. Drain into a colander and squeeze out any excess water. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Heat a little vegetable oil in a large pan and fry the soy until crispy. Season with salt and pepper. Add the tomato paste and toast. Dust the mixture with 2 tablespoons of flour and stir in the flour well. Add the chili beans with the sauce and let it thicken. Stir in the tomato pieces with the liquid. Add the paprika powder, chili powder, 2 tablespoons of jalapeño slices, and 2 tablespoons of jalapeño stock. Bring everything to a boil briefly and season with salt and pepper. Spread the nachos on the baking tray. Pour the sauce over the nachos and sprinkle with vegan pizza cheese. Bake in the oven until the pizza crust has melted and reached the desired degree of browning.