• Recipe by Vickie De Beer

    Nachos Mexicana with everything

    Serves: 6
    Cooking Time: 1 hour 15 minutes


    • Nachos

    • 180g ground almonds
    • 75g golden flaxseeds, finely ground
    • in a spice grinder
    • 2 egg whites
    • 2,5ml (½ tsp) salt
    • 10ml (2 tsp) paprika
    • 50g Cheddar, grated
    • 50g mozzarella, grated
    • Basic Mexican tomato sauce

    • 30ml (2 tbsp) olive oil
    • 1 onion, peeled and chopped
    • 2 garlic cloves, peeled and minced
    • 1 green pepper, finely diced
    • 1 red chilli, seeded and finely chopped
    • ½ celery stick, grated
    • 2 x 400g tins whole peeled tomatoes
    • handful fresh coriander, chopped
    • Fresh Mexican salsa

    • 1 avocado, peeled, pitted and cubed
    • handful fresh coriander, chopped + extra, to garnish
    • handful baby tomatoes, chopped
    • ½ red onion, peeled and finely chopped
    • salt, to taste
    • juice of 1 lemon/lime
    • Chunky guacamole

    • 3 avocados, flesh scooped out with a spoon and cut into chunks
    • juice of 1 lemon
    • 1 red onion, peeled and finely chopped
    • 1 green chilli, seeded and finely chopped
    • 1 garlic clove, peeled and crushed
    • salt, to taste
    • sour cream, to serve
    • lemon wedges, to garnish



    For the nachos, place the ground almonds, flaxseeds, egg whites, salt and paprika in a food processor and pulse until a dough forms. Divide the dough in half, mould into 2 balls, wrap in cling film and refrigerate to rest, 30 minutes. Preheat the oven to 180°C. Roll each dough half out as thinly as possible, about 0,2 – 0,3cm, between 2 sheets of baking paper. Lift off the top piece of baking paper and place the bottom piece with the dough on a baking sheet. Cut into triangles and bake in the oven until golden and crisp, 15 minutes. Remove and cool. Repeat with the other half of the dough. Leave the oven on.


    While the nachos are baking, prepare the sides. For the basic Mexican tomato sauce, heat the olive oil in a large frying pan over medium-high heat. Fry off the onion, garlic, green pepper and chilli until softened, 5 – 7 minutes. Add the celery and fry for a further 2 minutes. Add the whole tomatoes and crush with a fork. Leave to simmer, while stirring, until the sauce becomes thick, about 10 minutes. Add the coriander at the end. Set aside.


    For the fresh Mexican salsa, combine the avo, coriander, cocktail tomatoes and red onion in a small bowl. Season with salt and drizzle the lemon or lime juice over. Set aside.


    For the guacamole, combine the ingredients in a medium bowl and mix with a fork. Season with salt to taste and set aside.


    Place the nachos on a large baking tray. Sprinkle the Cheddar and mozzarella over and bake in the oven until the cheese has melted, about 10 minutes. Remove from oven, place in a bowl and garnish with coriander. Serve with bowls of the Mexican tomato sauce, fresh Mexican salsa, guacamole, sour cream