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

15 Minute Vegetarian Nachos

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

Ingredients
  

  • 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

Toppings

  • 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

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

Use 1 large tomato rather than 4 cherry tomatoes
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

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