Ingredients
16 total- 1 tbsp vegetable oil
- 1 onion, finely diced
- 200g Tiba Tempeh Sweet Chilli Pieces
- ½ tsp chilli powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 50g kidney beans, drained and rinsed
- ¼ tsp freshly ground black pepper
- 6 tomatoes, diced
- 1 tbsp sliced jalapeños
- 15g coriander, leaves picked
- juice of 1 lime
- 150g tortilla chips
- 50g plant-based cheddar, grated
- 1 avocado, diced
- soured cream or plant-based creme fraiche, to serve (optional)
Method
5 stepsStep 1
Heat the oil in a pan over medium heat. Add half the onion and cook for 3–4 mins or until softened then add the tempeh pieces and cook for a further 3 mins.
Step 2
Stir in the chilli powder, smoked paprika, ground cumin, kidney beans and 120ml hot water, then season with black pepper. Reduce the heat and simmer for 4–5 mins.
Step 3
Meanwhile, to make the salsa, combine the remaining onion with the tomatoes, jalapeño, coriander, lime juice and a pinch of salt in a small bowl.
Step 4
Arrange the tortilla chips on a large, ovenproof platter or baking tray. Top with the tempeh mixture and sprinkle over the cheddar. Place under a hot grill for 1–2 mins, or until the cheese has melted and is bubbly.
Step 5
Top with the avocado and plenty of the fresh salsa, or add a dollop of soured cream, if you prefer.