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    Home » 30 Minute Meals

    15 Minute Vegetarian Nachos

    AU$2.50 | £0.73 per serve
    By Robyn | Published: Apr 16, 2020 | Modified: Jun 21, 2020

    TO THE RECIPE
    healthy nachos with beans and vegetables on white serving plate
    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.
    vegetarian nachos on white serving platter with a portion on a white plate

    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

    1. The kidney beans can be prepared ahead, but you will need to add a splash more water as they thicken.
    2. 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.

    If you are looking for more quick dinners, have a look at this vegan Puttanesca Pasta Salad this easy and light Smoked Salmon Caesar Salad or these Sweetcorn Fritters

    Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

    vegetarian nachos on white serving platter with pumpkin seeds scattered over the nachos and table

    15 Minute Vegetarian Nachos

    Author: Robyn

    On the table in under 15 minutes, these quick vegetarian nachos are a tasty mid weekmeal the whole family will love – meat eaters included.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Course dinner, Lunch
    Cuisine Mexican
    Servings 4 people
    Calories 223 kcal

    Ingredients
      

    • ½ tablespoon olive oil ($0.08 / £0.04p)
    • 2 spring onions, finely chopped ($0.80 / £0.13p)
    • 1 clove garlic, crushed ($0.13 / £0.03p)
    • 420g (14oz) tinned / canned kidney beans ($0.80 / £0.33p)
    • 2 teaspoons tomato paste / tomato puree ($0.02 / £0.02p)
    • 1 teaspoon ground coriander ($0.14 / £0.05p)
    • 1 teaspoon ground cumin ($0.10 / £0.04p)
    • 1 teaspoon smoked paprika ($0.08 / £0.03p)
    • pinch salt ($0.01 / £0.01)
    • pinch black pepper ($0.02/ £0.01)
    • 3-4 tablespoons water ($0 / £0)
    • splash Tabasco sauce, optional ($0.10 / £0.05p)
    • 150-200g (7 oz) corn tortillas ($2.25 / £0.43p)

    Toppings

    • ½ avocado, diced ($0.90 / £0.40p)
    • ¼ lime, juice ($0.35 / £0.05p)
    • ½ large red capsicum/bell pepper, diced ($0.98 / £0.24p)
    • 125g (4 ⅓ oz) sweetcorn ($0.30 / £0.19p)
    • 3 radishes, sliced ($1.50 / £0.20p)
    • 1 tomato, roughly chopped ($0.65 / £0.15p)
    • 50g (2 oz) feta cheese ($0.77 / £0.52p)
    • 1 tablespoon pumpkin seeds, optional
    • pinch dried chilli flakes, optional
    • handful fresh coriander leaves, optional

    Instructions
     

    • 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.

    Notes

    Estimated costs: Australia $9.98. Per serve = $2.50
    UK £2.92. Per serve = £0.73p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Sub the feta for goats cheese

    Nutrition

    Calories: 223kcalCarbohydrates: 31gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 11mgSodium: 188mgPotassium: 460mgFiber: 6gSugar: 4gVitamin A: 1317IUVitamin C: 37mgCalcium: 119mgIron: 2mg
    Keyword family, midweek meal, quick and easy, storecupboard meal, vegetarian

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Gavin says

      April 22, 2020 at 7:36 am

      5 stars
      A delicious combo made from such simple ingredients. Nachos and a movie happening very soon I think!

      Reply
      • Robyn says

        April 22, 2020 at 6:26 pm

        Totally – what a great idea Gavin!

        Reply
    2. Jaimie says

      April 21, 2020 at 10:44 am

      5 stars
      Thanks Robyn, these look fantastic and are going to be a hit at our house!

      Reply
      • Robyn says

        April 22, 2020 at 6:25 pm

        Thanks Jaimie! Hope you all enjoy them as much as we do!

        Reply
    3. Sylvie says

      April 20, 2020 at 11:49 am

      5 stars
      I just wish I could jump through the screen and grab one of these nachos right now! I would 100% make this for dinner 🙂

      Reply
      • Robyn says

        April 21, 2020 at 9:17 am

        Thanks Sylvie! 🙂

        Reply
    4. Andrea says

      April 20, 2020 at 8:09 am

      5 stars
      These nachos look AMAZING! So bright and colourful. And I can just see all of the beautiful spices and flavours in this. My whole family will love them!

      Reply
      • Robyn says

        April 21, 2020 at 9:17 am

        Thanks Andrea!

        Reply
    5. Sally says

      April 20, 2020 at 7:04 am

      5 stars
      Oh I love nachos but always feel a bit heavy and gross afterwards – these sound like the perfect way to enjoy them but with a healthy twist! Thanks Robyn!

      Reply
      • Robyn says

        April 21, 2020 at 9:17 am

        Thanks Sally, me too! These are so full of veggies you don’t get that heavy feeling afterwards!

        Reply
    6. Alex says

      April 19, 2020 at 6:18 pm

      5 stars
      What delicious flavours – nachos are such a favourite in our house, and I love how simple and tasty these are!

      Reply
      • Robyn says

        April 21, 2020 at 9:16 am

        Thanks Alex! They are super simple!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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