Vegan Nacho Gratin

Ingredients

• 2 red bell peppers
• 1 red chili pepper
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 400 g diced tomatoes (canned)
• 400 g brown beans (canned)
• Salt
• black pepper (freshly ground)
• ground cumin
• 125 g tortilla chips (vegan)
• 120 g shredded vegan cheese
• 1 tbsp soy cream
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the bell peppers and chili, halve them, trim, dice the peppers into small cubes and finely chop the chili. Peel and finely dice the onions and garlic. Sauté together in a hot pot with oil until translucent. Add the peppers and chili briefly. Stir in tomato paste and tomatoes. Drain beans in a sieve, let dry, then mix into the sauce. Simmer about 10 minutes, season with salt, pepper and cumin.

2. 2.

   Preheat the oven to grill mode.

3. 3.

   Line a baking dish with tortilla chips, fill the center with beans and sprinkle cheese on top. Bake for about 10 minutes until bubbling. Place soy cream in the middle and garnish with parsley before serving.