Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
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Vegetarian Nachos

In our house, Nachos is only complete with a good dollop of guacamole (and my youngest would say Sour Cream too) on top… and now that our amazing local avocados are back in season, Nachos are back on top of the menu board!

YOU NEED

Vegetarian_Nachos

  • 1 can Black Beans, drained
  • 1 can Kidney Beans, drained
  • 1 can diced Tomatoes (or fresh is better of course) – if you prefer a runnier tomato mix, add an extra can!
  • 2 Tbsp Tomato Paste
  • 3 cloves Garlic, diced finely or crushed
  • 1 Onion, diced
  • 2 medium Carrots, finely diced
  • 2 sticks Celery, finely diced
  • 1 Capsicum, finely diced
  • A good splash of red wine (optional) – 1/4 cup
  • 1 heaped tsp Mexican Seasoning
  • 1 tsp Sweet Paprika
  • 1 Tbsp Thyme or oregano/Italian herbs is good too
  • 1 Tbsp Gourmet Vegie Stock or a cube of your favourite stock
  • 1 bag Corn Chips (we use Ancient Grain)
  • 1.5 cups good quality Cheese, grated (you will find that ‘budget cheese’ does not melt well when cooking… it just becomes oily!)
  • Sour cream to serve

For the Guacamole

  • 2 Avocados
  • 1/2 Lemon, juiced
  • 1 Garlic Clove, crushed or diced finely
  • Pinch of salt

 

METHOD

BEAN MIX

  1. In a large frypan heat 1 Tbsn of your favourite oil (I use Ghee)
  2. Saute onion and garlic
  3. Add capsicum, carrot and celery, cook 2 mins
  4. Add Mexican seasoning, sweet paprika and tomato paste (stir 1 min)
  5. Add wine. then tomatoes and vegie stock, cook 5 mins
  6. Add beans and thyme, reduce heat, cook 5 mins

CORN CHIPS

On a baking tray spread out your corn chips, sprinkle with grated cheese and bake in a hot oven (200 degrees Celsius) until cheese has melted (about 10 mins).

GUACAMOLE

  1. Scoop out avocado and mash into garlic with fork
  2. Add one Tbsp lemon juice (about half a lemon)
  3. Add a good pinch of salt

OPTIONAL – Stir in to guacamole

  1. 2 Tbsp capsicum diced finely
  2. 1 tomato (seeds removed) diced finely
  3. 2 shallots diced finely
  4. A pinch of Mexican seasoning

TO SERVE

Place a ring of corn chips around the edge of the bowl, creating a ‘well’ for your bean mix in the middle. If you have fresh basil or coriander – sprinkle over the mix .

Top with guac and sour cream! A dollop of this Salsa always goes well too.

 

TIPS – If you have left over Bean Mix:

Make Toastie Bean Pies – Put a large spoonful of bean mix in the centre of a wrap (I use spelt wraps – and use 2 at once, one on top of the other). Sprinkle on a little cheese. Fold and wrap into a square pie and then heat in your sandwich press (or as us kiwi’s say: in your toastie pie machine!) 🙂 Serve with guacamole, salsa and salad.