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quick and easy vegetarian nachos on white platter with pumpkin seeds to sprinkle over

15 Minute Vegetarian Nachos

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
Prep Time 10 mins
Cook Time 5 mins
Course dinner, Lunch
Cuisine Mexican
Servings 4 people
Calories 223 kcal


  • 1 dsp olive oil
  • 2 spring onions finely chopped
  • 1 clove garlic crushed
  • 1 tin (420g) kidney beans
  • 2 teaspoon tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • pinch salt
  • pinch black pepper
  • 3-4 tablespoon 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 tablespoon 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.


Use 1 large tomato rather than 4 cherry tomatoes
Sub the feta for goats cheese


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


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