Vegetarian Nachos Recipe

This recipe is so simple and so so yum but as the only vegetarian recipe currently in our household, it gets more than a little overused. I thought it was worth making it one more time before I set off venturing to find new and more interesting veggie recipes and leave my ol’ faithful behind.

Ingredients

  • 1/2 tin of refried beans (the other half can be frozen for next time)
  • 2 x handfuls of corn chips
  • 1/2 Spanish onion
  • 2 x tomatoes
  • 300gm tin of red kidney beans
  • 1 x tbsp Gourmet Garden Chilli paste
  • 1/4 cup of chopped fresh coriander

Serves
2

Time
20 mins

Instructions

  1. Rinse the kidney beans
  2. Chop the Spanish onion and tomatoes and fry gently in a saucepan.
  3. Add the chilli and kidney beans to the tomato mixture and stir for another minute
  4. Add the coriander and take off the heat.
    veg_nachos_01
  5. Spread the re-fried beans between two bowls.
  6. Stand your corn chips up in the re-fried beans. (A friend gave me this hot tip that it reduces corn chip sogginess, I’m inclined to agree).
    veg_nachos_02
  7. Put the tomato mixture on top of the corn chips and top with avocado and cheese.
    veg_nachos_03
  8. Put under the grill until cheese melts.
  9. Serve with sour cream.
    veg_nachos_04
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