Sombra’s Down-Loaded Vegan Nachos

Known for her hacking skills, I’ve crafted a Mexican Nachos meal for Sombra that has been developed into a vegan alternative.

Servings

2

Ready In:

20 mins

Good For:

Lunch

Inspiration from

Sombra

Sombra is Mexican hacker on Overwatch. She can hack her enemies stopping them from using any of their abilities, as well as hacking health packs to stop enemies from using them. She can also turn invisible and run faster around the map, but if enemies run by her they may detect her, making her visible again. She also has a teleporter which she can throw down and return to at any point. Of course the enemies can destroy the teleporter if they find it, which stops her from escaping.

Personally I find it quite hard to play Sombra. Her fully-automatic machine pistol only fires in a short-range spread so you need to be up close when shooting to get a kill. If the hacking is interrupted, it immediately stops and I often get caught out. She’s also very annoying to play against. Whilst I’ve done well at finding enemy teleporters, I’m often caught hacked and failing to kill the enemy Sombra before she instances away. Sometimes you can follow the teleporting trail but by the time you’ve found where she could have gone, she’d invisible again. I tend to just wait for a lucky detection and get her with a spread of D.va bullets!

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 150g Jackfruit In BBQ Sauce
  • 175g Tortilla Chips
  • 100g Lacto-Free Cheese (grated)

For the Sour Cream:

  • 160ml Coconut Cream
  • 1.5 tsp Lemon Juice
  • 0.25 tsp Apple Cider Vinegar
  • Salt (pinch)

For the Guacamole:

  • 3 Avocados (peeled and core removed)
  • 0.5 Red Onion (chopped)
  • 10 Cherry Tomatoes
  • 1 tbsp Coriander (chopped)
  • 100ml Lime Juice
  • Salt
  • Pepper

I found the Jackfruit in BBQ Sauce when I was shopping for ingredients and created a recipe in store. I thought about creating a Nachos recipe for Sombra however because the Jackfruit and sauce was vegan, I thought I’d make the recipe completely vegan. The guacamole was easy and I ended up making the sour cream from coconut cream and cider vinegar. I bought some tortilla chips and lacto-free cheese to complete it.

I ended up presenting the dish as a surprise to my partner and we enjoyed it together whilst watching some recorded TV. After I asked him if he enjoyed it and he claimed it was lovely. I never told him it was vegan, nor did I tell him what was in it. I revealed it and he was surprised. As someone who loves meaty meals, he was confused that it tasted good and was vegan at the same time!

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Combine the sour cream ingredients in a mixing bowl. Taste and add additional lemon juice to make it even more “sour” or additional pinch or two of salt to round out the flavours.

Step 2

Combine all the guacamole ingredients in a food processor and mix until smooth and paste-like.

Step 3 

Cook the jackfruit in BBQ sauce according to pack instructions.

Step 4

Add tortilla chips to serving bowls. Add the Jackfruit in BBQ sauce over and top with the grated cheese. Serve with the guacamole and sour cream to the side.

Print Recipe
5 from 1 vote

Sombra's Down-Loaded Vegan Nachos

Known for her hacking skills, I've crafted a Mexican Nachos meal for Sombra that has been developed into a vegan alternative.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Cuisine: Mexican
Keyword: Overwatch, Sombra
Servings: 2 people

Ingredients

  • 150 g Jackfruit in BBQ Sauce
  • 175 g Tortilla Chips
  • 100 g Lacto-free Cheese grated

For the Sour Cream

  • 160 ml Coconut Cream
  • 1.5 tsp Lemon Juice
  • 0.25 tsp Apple Cider Vinegar
  • 1 pinch Salt

For the Guacamole

  • 3 Avocados peeled and core removed
  • 0.5 Red Onion chopped
  • 10 Cherry Tomatoes
  • 1 tbsp Coriander chopped
  • 100 ml Lime Juice
  • Salt
  • Pepper

Instructions

  • Combine the sour cream ingredients in a mixing bowl. Taste and add additional lemon juice to make it even more “sour” or additional pinch or two of salt to round out the flavours.
  • Combine all the guacamole ingredients in a food processor and mix until smooth and paste-like.
  • Cook the jackfruit in BBQ sauce according to pack instructions.
  • Add tortilla chips to serving bowls. Add the Jackfruit in BBQ sauce over and top with the grated cheese. Serve with the guacamole and sour cream to the side.

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