Colorful Nacho Bowl

Ingredients for 3 servings:

• 420 g chili beans in sauce
• 180 g minced meat substitute (soy mince)
• 2 tbsp tomato paste
• 1 tsp chili flakes
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 onion(s)
• 1 lettuce heart(s)
• 1 handful of cherry tomatoes
• 3 tsp olive oil
• 2 tsp white wine vinegar
• 1 tsp agave syrup
• Salt
• Cayenne pepper
• 200 g Pimientos de Padrón (roasted peppers)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp smoked paprika powder
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 250 g rice (Mexican express rice for the microwave)
• 3 servings of nachos
• 3 servings of guacamole

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick, easy & vegan

Preheat the oven to 200°C (top/bottom heat). Peel and dice the bell pepper, onion, and garlic cloves, then set aside. Heat a little oil in a large pan. Fry the soy mince and onions until translucent. Then add the diced bell pepper and garlic and fry briefly. Stir in the tomato paste. Add the chili beans, sauce, and chili flakes. Simmer with the lid closed, stirring occasionally. Season with salt if necessary. Mix the fried peppers with the remaining ingredients in a bowl, spread them on a baking sheet, and bake in the hot oven until the skin turns brown and blisters. If you like your nachos nice and crispy and warm, you can also place them on a baking sheet, but be careful not to burn them. Cut the lettuce into bite-sized pieces, quarter the cherry tomatoes, and place both in a bowl. Combine the remaining salad ingredients to make a dressing and season with salt and cayenne pepper. Mix the dressing into the salad just before serving. Finally, heat the rice in the microwave and arrange it decoratively in bowls or plates along with the remaining ingredients.