fab. vegan recipe of the day: ‘Tomatillo salsa verde & black bean nachos ♥ quesadillas’

Posted on October 16, 2012


Today (16th October), Rebecca posted a fab. vegan recipe on her vegan sparkles web-site titled ‘Tomatillo salsa verde & black bean nachos ♥ quesadillas’. [Note: October is Vegan MoFo – vegan month of food – in the US.]

‘… I have a 3-in-1 recipe bonanza for you today!

It’s no secret that my favourite food is Tex-Mex.  I LOVE the stuff but why do so many Mexican Restaurants seem to get it so wrong?  Bland, microwaved, plastic food – yuck!  Luckily it’s a cinch to make at home.

If you fancy a tasty change to regular tomato salsa, try green!  This was my first time visiting Green Salsa Land and it definitely won’t be the last.  It added so much interest and freshness to the Mex classics.

And if you’re savvy, you’ll make two cups of salsa and feast on Mexican for two nights in a row.  SO GOOD.

Here’s how we rocked Nacho Sunday and Quesadilla Monday (also known as: “Can’t write blog post.  Too busy eating. NOM. ”):

Tomatillo Salsa Verde

  • Tomatillos (I bought a large can from Fresh Provisions), chopped
  • Green Chilli, chopped
  • Spring Onions, chopped
  • Jalapeños, chopped
  • Coriander leaves
  • Fresh lime juice
  1.  Mix all ingredients in a large bowl – in quantities that suit your tastes.


Serves 2 hungry amigos:

  • 1 large packet corn chips
  • 1/2 block cheeze (I love Notzarella [a brand of vegan cheese])
  • 1 cup salsa verde
  • 1/2 can black beans, drained
  1. Preheat oven to 180C.
  2. Now the secret to great nachos is to place your corn chips in a dish, sprinkle with cheeze and bake for a few minutes – until cheeze is just starting to melt.  This will make the base nice and crunchy so it won’t become soggy when more toppings are added.
  3. Remove from oven, top with salsa verde, beans and more cheeze, and pop back into the oven to bake until cheeze melts.
  4. Remove from oven and serve with guacamole (and Margaritas!) …


Serves 2 hungry amigos:

  • 8 corn tortillas
  • 1 cup salsa verde
  • 1/2 can of black beans, drained
  • 2 handfuls of mushrooms, sliced
  • 1 cup brown rice
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1/2 block cheeze
  1. Cook rice according to packet instructions, sprinkling with cayenne and turmeric as it cooks.
  2. In a large frypan, sauté salsa verde, beans and mushrooms.
  3. In another frypan over medium heat, layer a tortilla and top with small amounts of cheeze, salsa mixture and rice.  Top with another tortilla.
  4. Allow to brown on one side before flipping over to brown on the other.
  5. Remove from pan, cut into quarters and serve with guacamole.
  6. Repeat with remaining ingredients …

Enjoy, glitterbugs! …’

Read the recipe, view images and add your comment online at http://vegansparkles.com/2012/10/16/vegan-mofo-tomatillo-salsa-verde-black-bean-nachos-%E2%99%A5-quesadillas/


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