Loaded Veggie Nachos
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 tbspolive oil
- 1onion, finely diced
- 1 tspfreshly minced garlic
- 1 .20 kgcanned kidney beans, or any legumes of choice
- 2 tbsptomato paste (concentrated puree)
- 1 tbspsweet paprika
- 1 tbspground cumin
- 1 tsponion powder
- 1 tspgarlic powder
- 1 tspdried oregano
- 1 tspsalt
- ½ tspcracked black pepper
- ¼ cupwater
- 400 gcanned corn kernels (can be substituted with 1 cup/200 g fresh corn kernels or 1 cup/150 g frozen corn kernels)
- 2tomatoes, diced
- 1red onion, finely diced
- 1 bunchcoriander (cilantro), leaves picked
- 2 tbsplime juice
- ½ tspsalt
- 200 gcorn chips (roughly 1 cup per person)
- ½ cupfreshly grated cheddar, colby or monterey jack (see note 1 to make it vegan)
- ½ cupfreshly grated mozzarella (see notes 1 2)
- 1avocado, mashed
- ¼ cupsour cream (see note 1 to make it vegan)
- fresh sliced jalapeños or pickled jalapeños, to serve (optional)
Directions
- 1
Preheat the oven to 220°C (425°F) (200°C/400°F fan).
- 2
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.
- 3
Add the kidney beans and tomato paste and stir them through.
- 4
Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds.
- 5
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.
- 6
To make the tomato and coriander salsa, combine the ingredients in a bowl and set aside.
- 7
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.
- 8
Top with the tomato and coriander salsa, and dollops of mashed avocado and sour cream. Sprinkle with jalapeños (if using) and serve immediately!