Vegetarian Nachos

These Vegetarian Nachos are perfect for a quick and easy mid-week family meal. They are easy, delicious, and always popular. Tasty corn chips are topped with beans, fresh corn, two kinds of cheese, spices for bright flavour and then baked until golden and crispy. To serve, add toppings of your choice, such as salsa, sour cream, and pickled jalapeños. So good!

Course Main Course

Cuisine Mexican Inspired

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Calories 703kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Nachos:

2 cups (300 g) corn kernels - I use frozen
2 teaspoon olive oil
1 400 g (14 oz) tin red kidney beans – rinsed and drained
1 ½ teaspoon ground cumin
¼ teaspoon ground chilli powder - or to taste
1 teaspoon smoked paprika
1 teaspoon dried oregano
sea salt and pepper - to taste See Note 1
220 g (7.7 oz) plain corn tortilla chips
150 g (1 ½ cups) grated mozzarella cheese - firmly packed
150 g (1 ½ cups) grated cheddar cheese - firmly packed

For the Salsa:

1 large avocado – diced into small cubes
½ large red onion – finely chopped
270 g (9.5 oz) cherry or grape tomatoes – quartered
1 tablespoon lime juice - freshly squeezed See Note 2
2 tablespoon coriander/cilantro - finely chopped, leaves and some stem
sea salt and pepper - to taste

For Serving:

sour cream
pickled jalapeños

Instructions

Preheat your oven to 180 degrees C. (355 F)
In a non-stick pan, over a medium heat, add the olive oil and once it is warm, add the corn kernels and spices.
Sauté for 3-5 minutes, being careful not to burn the spices. Add in the drained kidney beans, stir to coat and then set aside.
Put half the corn chips in a 20 x 30 cm (8 x 12 inch) rectangular baking dish.
Grate the cheese, and top the chips with half of the grated cheese. Top with half of your bean and corn mixture.
Then, add the other half of chips, and bean and corn mix and finish with the remaining grated cheese.
Place in the oven and bake for 12-15 minutes, or until the cheese is melted.
Whilst the nachos are in the oven, prepare your salsa.
To a medium-sized bowl, add the diced avocado, chopped red onion, and quartered tomatoes. Add lime juice, coriander, salt, and pepper and combine. Check that the seasoning is to your liking.
When the corn chips are ready, remove from the oven and top with the salsa to serve, along with sour cream and pickled jalapeños if you wish.

Video

Notes

Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt. Adjust the spices to your liking also.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Make ahead: you can prepare the beans and corn in advance, but assemble the dish shortly before heating. The salsa should be prepared as close to serving as possible.
Reheating: leftovers can be reheated in a moderate oven for approximately 15 minutes, or until warmed through.

Nutrition