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Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 35grams sachet taco seasoning
- sour cream, 200g Solanato tomatoes, quartered, guacamole, coriander and lime wedges (to serve)
- 1 small red capsicum, deseeded (finely chopped)
- 1 brown onion (finely chopped)
- 1tablespoons extra virgin olive oil
- 200grams original salted corn chips
- 2 Mexican style 3 bean mix, rinsed (drained)
- 2 garlic cloves (crushed)
- 1 cup shredded tasty cheese
Nutrition per serving
2780kJ / 660Cal
2780 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
24.0grams
Fat
28.0grams
Carbs
71.2grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make easy vegetarian nachos, perfect for a no-fuss midweek dinner. Load them up with your favourite toppings, and serve with lime.
Method
Step 1 of 3
Heat oil in a large frying pan over medium-high heat. Add onion and capsicum. Cook for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add beans, taco seasoning and 1 cup water and bring to the boil. Reduce heat to low and simmer for 10 minutes or until slightly thickened.
Step 2 of 3
Preheat grill on medium-high heat. Arrange corn chips on a large baking tray with sides. Scatter over half the cheese. Spoon over bean mixture, then scatter over remaining cheese. Grill for 5 minutes or until cheese is golden and melted.
Step 3 of 3
Top nachos with sour cream, tomato, guacamole and coriander. Serve with lime wedges.
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