Veggie Nachos
Whether it's a meal-for-one or a meal for the family, Veggie Nachos make dinnertime a simple task – just fry, simmer, grill and serve! This easy nachos recipe tastes even better when topped with sour cream, tomato, guacamole and coriander.
Note Coriander and lime wedges are not included in the nutritional analysis.
Ingredients
- 1 brown onion, chopped
- 1 red capsicum, chopped
- 2 cloves garlic, crushed
- 2 cans mexican style 3 bean mix, rinsed and drained
- 35 grams taco seasoning
- 1 cup tasty cheese, shredded
- 100 grams sour cream
- 200 grams cherry tomatoes, quartered
- 100 grams guacamole
- 1/4 bunch coriander
- 1 lime, wedges
- 1 packets original salted corn chips
- 1 tablespoons extra virgin olive oil
- 1 brown onion, chopped
- 1 red capsicum, chopped
- 2 cloves garlic, crushed
- 2 cans mexican style 3 bean mix, rinsed and drained
- 35 grams taco seasoning
- 1 cup tasty cheese, shredded
- 100 grams sour cream
- 200 grams cherry tomatoes, quartered
- 100 grams guacamole
- 1/4 bunch coriander
- 1 lime, wedges
- 1 packets original salted corn chips
- 1 tablespoons extra virgin olive oil
- Step 1 of 4Heat oil in a large frying pan over medium-high heat. Add onion and capsicum. Cook for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.
- Step 2 of 4Add beans, taco seasoning and 1 cup of water and bring to the boil. Reduce heat to low and simmer for 10 minutes or until slightly thickened.
- Step 3 of 4Preheat grill on medium-high heat. Arrange corn chips on a large baking tray with sides. Scatter over half the cheese. Spoon over bean mixture, then scatter over remaining cheese. Grill for 5 minutes or until the cheese is golden and melted.
- Step 4 of 4Top nachos with sour cream, tomato, guacamole and coriander and serve with lime wedges.
Method
- Step 1 of 4Heat oil in a large frying pan over medium-high heat. Add onion and capsicum. Cook for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.
- Step 2 of 4Add beans, taco seasoning and 1 cup of water and bring to the boil. Reduce heat to low and simmer for 10 minutes or until slightly thickened.
- Step 3 of 4Preheat grill on medium-high heat. Arrange corn chips on a large baking tray with sides. Scatter over half the cheese. Spoon over bean mixture, then scatter over remaining cheese. Grill for 5 minutes or until the cheese is golden and melted.
- Step 4 of 4Top nachos with sour cream, tomato, guacamole and coriander and serve with lime wedges.
Nutrition per serving
2769 Kilojoules
Protein24 grams
Fat37 grams
Carbs50 grams
Sugars11 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Heat oil in a large frying pan over medium-high heat. Add onion and capsicum. Cook for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.
- Step 2 of 4Add beans, taco seasoning and 1 cup of water and bring to the boil. Reduce heat to low and simmer for 10 minutes or until slightly thickened.
- Step 3 of 4Preheat grill on medium-high heat. Arrange corn chips on a large baking tray with sides. Scatter over half the cheese. Spoon over bean mixture, then scatter over remaining cheese. Grill for 5 minutes or until the cheese is golden and melted.
- Step 4 of 4Top nachos with sour cream, tomato, guacamole and coriander and serve with lime wedges.