On the table in under 15 minutes, these quick vegetarian nachos are a tasty mid week meal the whole family will love – meat eaters included.
This vegetarian nachos recipe is firm favourite in our house. Whilst, 5 years ago, I would have balked at the idea of using tortilla chips in a meal, now they are a time saver that I love – and that makes a quick ‘treat’ meal piled with beans and vegetables!
And hey, it’s all about balance, right?
Tinned kidney beans are heated with spices to make easy smokey refried beans. This is then spooned over corn chips and a selection of vegetables and feta cheese is scattered on top.
This is such a flexible and easy meal, I encourage you to give it a go.
The corn chips and kidney beans are store cupboard staples which I often have in the kitchen. I top them with whatever veggies I have to hand – tinned corn, a bit of capsicum/pepper and tomatoes also work when the fridge is bare.
In addition to the above, I have also discovered it is a great toddler meal. The act of being able to pick what he wants – and doesn’t want – encourages Mini Jones to eat more and taste every ingredient.
If you have a family of different tastes and diets, then you can also prepare this to suit them: have a bowl for each topping ingredient, and then everyone gets to top their nachos exactly how they like.
A couple of Tips for serving these easy nachos
- The kidney beans can be prepared ahead, but you will need to add a splash more water as they thicken.
- Once you have plated the nachos, serve straight away to ensure your chips are crisp!
Make these your nachos:
Gluten Free: Make sure you use gluten free corn chips.
Vegan: Omit the cheese or use a vegan feta.
Store cupboard: Use tinned sweetcorn, jarred roasted peppers/capsicums, and olives.
15 Minute Vegetarian Nachos
- 1 dsp olive oil
- 2 spring onions finely chopped
- 1 clove garlic crushed
- 1 tin (420g) kidney beans
- 2 tsp tomato paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- pinch salt
- pinch black pepper
- 3-4 tbsp water
- splash Tabasco sauce optional
- ½ avocado diced
- ¼ lime juice
- ½ large red capsicum/bell pepper diced
- 125 g sweetcorn
- 3 radishes sliced
- 4 cherry tomatoes quartered
- 50 g feta cheese
- 1 tbsp pumpkin seeds optional
- pinch dried chilli flakes optional
- handful fresh coriander leaves optional
- 150-200 g corn tortillas
- Mix the diced avocado with the lime juice in a small bowl and put to one side. (This step is optional, but I like the sour kick and the lime juice stops the avocado from going brown.)
- For the beans, in a frying pan fry the spring onion in the olive oil for a minute then add the garlic.
- Cook for 1-2 minutes more before adding the kidney beans, tomato paste, ground coriander, ground cumin, smoked paprika, Tabasco, if using, and season.
- Heat gently for 5 minutes and add water if getting too dry. You want it to have a small amount of liquid as the beans will continue to absorb it as they cool.
- Mash slightly with the back of a spoon, leaving some kidney beans whole. Add a spoonful more water if too thick.
- Whilst the beans are cooking, chop the rest of the vegetables.
- Lay the tortilla chips in an even later over your serving plate.
- Spoon over the warm kidney beans, then the capsicum, corn, radish, tomato and avocado.
- Scatter over the feta cheese and pumpkin seeds.
- Sprinkle over the chilli flakes and coriander leaves, if using.
- Serve straight away.