The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 avocado
- 2 unwaxed lime
- 1 handful of fresh coriander
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
200g passata(tomatoes, salt, citric acid)
-
360g vegan b*ef(water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
-
230g black beans(Rehydrated black beans, water, salt.)
- 4 spring onion
- 200g baby tomatoes
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
-
250g cantina del sabor corn tortillas(Corn (62%), Water, Oil)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 132Kcal | 617Kcal |
| 554kJ | 2583kJ | |
| Fat | 7.5g | 35g |
| of which saturates | 1.4g | 6.5g |
| Carbohydrates | 11g | 52g |
| of which sugars | 1.4g | 6.6g |
| Protein | 6.1g | 29g |
| Salt | 0.35g | 1.6g |
| Fibre | 3.2g | 15g |
Vegan
1/3 daily fibre
6 plants
Low sat fat
Vegan B*ef Nacho Bowl with Guacamole & Roasted Tomato Salsa
Our plant-based twist on the popular Tex-Mex classic stars shredded vegan b*ef, simmered with fibre-rich black beans and coated in a blend of fragrant spices. Pair it alongside homemade nachos, creamy guacamole and vibrant salsa, made with sweet roasted tomatoes. Sprinkle with coriander to finish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a medium bowl, 2 small bowls & a sieve
Make the nachos
- Cut the tortillas into quarter triangles, then place into the medium bowl with 1 tbsp oil, half the Mexican spice mix, salt and pepper. Toss to coat
- Lay the tortilla triangles evenly onto a lined baking tray and bake for 12-15 mins, until golden
Start the salsa
- Halve the tomatoes. Slice the spring onions into 3cm pieces
- Place both onto the other lined baking tray and drizzle with 1 tsp oil. Roast for 7-8 mins, until the tomatoes are soft
- Add to a small bowl and leave to cool
Simmer the b*ef
- Drain and rinse the beans
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the smoked paprika & oregano blend and remaining Mexican spice mix to the pan. Cook for 30 secs, then add the vegan b*ef, passata, garlic paste and beans
- Simmer for 6 mins, until thickened and piping hot. Add a splash of water if the mixture becomes too dry
Make the guac & finish the salsa
- Meanwhile, roughly chop the coriander. Halve the limes
- Dice the avocados into 1cm chunks, then mash with the back of a fork and place into the other small bowl. Add the juice from 1 lime, then season with salt and pepper and mix
- Add half the coriander to the salsa and squeeze in the juice from the other lime. Season with salt and pepper and mix
Plate up
- Serve the b*ef mix into bowls, with the guacamole, salsa and nachos alongside. Finish with the remaining coriander sprinkled on top
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