Loaded Veggie Nachos
Servings: 4 servings
Calories: 1038kcal
In just 25 minutes you can have these nutritious and colourful Loaded Veggie Nachos on the table, brimming with family-friendly Mexican flavours. The dish is low-stress but high-fun!
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 1.2 kg canned kidney beans, or any legumes of choice
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 60 ml water (can add more if needed)
- 400 g canned corn kernels (see note 1)
Tomato and Coriander Salsa
- 2 tomatoes, diced
- 1 red onion, finely diced
- 1 bunch coriander (cilantro), leaves picked
- 2 tbsp lime juice
- ½ tsp salt
To Serve
- 200 g corn chips (roughly 1 cup per person)
- 60 g freshly grated cheddar, colby or monterey jack (see note 2 to make it vegan)
- 75 g freshly grated mozzarella (see note 2 and 3)
- 1 avocado, mashed
- 60 g sour cream (see note 2 to make it vegan)
- fresh sliced jalapeños or pickled jalapeños to serve (optional)
Instructions
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan).
- Make the topping – Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 2 minutes or until softened.
- Add the kidney beans and tomato paste and stir them through.
- Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds.
- Add ¼ cup (60 ml) of water and the corn. Add an additional ¼ cup if the water reduces too quickly and you would like the bean mixture to be saucier. Reduce the heat to low and simmer, uncovered, for 8 minutes.
- Make the salsa – To make the tomato and coriander salsa, combine the ingredients in a bowl and set aside.
- Add the corn chips and bake – Arrange the corn chips on a baking tray lined with baking (parchment) paper and top with the bean mixture. Sprinkle with the cheeses. Bake for 3–5 minutes or until the cheese is melted and bubbling.
- Finish and serve – Top with the tomato and coriander salsa, and dollops of mashed avocado and sour cream. Sprinkle with jalapeños (if using) and serve immediately!
Notes
Note 1 – Can be substituted with 1 cup (200 g) fresh corn kernels or 1 cup (150 g) frozen corn kernels.
Note 2 – You can buy vegan (plant-based) shredded cheese and sour cream from most supermarkets,.
Note 3 – Using a combination of cheddar AND mozzarella means you get a sharp, bold flavour from the cheddar and a gooey, melty texture from the mozzarella, but you can add any cheese you like!
Make ahead
Bean mixture – Can be made ahead of time (see leftover instructions below). Tomato and coriander salsa – Can be made up to 24 hours ahead of time. Store refrigerated in an airtight container. For best results, do not add the lime juice or salt. Add the lime juice and salt just before serving.Leftovers
Assembled vegetarian nachos are best served and eaten immediately. The cooked bean mixture can be refrigerated for up to 3 days, or frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.Nutrition Facts
Loaded Veggie Nachos
Amount per Serving
Calories
1038
% Daily Value*
Fat
39
g
60
%
Saturated Fat
11
g
69
%
Trans Fat
0.04
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
15
g
Cholesterol
39
mg
13
%
Sodium
1374
mg
60
%
Potassium
2129
mg
61
%
Carbohydrates
141
g
47
%
Fiber
34
g
142
%
Sugar
11
g
12
%
Protein
44
g
88
%
Vitamin A
2116
IU
42
%
Vitamin C
24
mg
29
%
Calcium
418
mg
42
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
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