Today marks nine years since this blog was created which is worth celebrating with this Vegetarian Nachos recipe is how I'd like to celebrate. A tray of food that you have to share is the best way to celebrate this very website.
The warm summer night where this began was inspired thanks to Julie and Julia and a chocolate cake which I now can’t find, but it was on Orangette’s blog and suddenly the idea of starting something that had been an odd idea on the fringes of life became a way to get through those mid twenties days where you should be more and want more than how life is.
Why you'll love this
Quick and easy
Thanks to not having to cook any meat, these vegetarian nachos are quick and easy and can be made even easier with one or two store bought elements...though the fresh salsa here is delicious!
Fresh and full of flavor
The fresh guac and salsa compliment the beans and melty cheese for a well rounded meal.
How to prepare Vegetarian Nachos
- Get your oven hot: Preheat the oven so it's hot and ready to melt your cheese.
- Make the beans: Combine all bean ingredients into a saucepan until hot and then roughly mash.
- Make your tomato salsa: Roughly chop the cherry tomatoes and combine the remaining salsa ingredients:
- Nachos time: Spread them out evenly into the baking tray and top with a little cheese.
- Add the beans: Spread the beans over the cheese.
- Top with cheese: Sprinkle the remaining cheese over the top and bake until golden and melty.
- Get the toppings ready: Prep your guacamole and get the sour cream out.
- Finish the nachos: Top the melty nachos with the sour cream, salsa and guacamole.
- Serve: Finish with the herbs and enjoy immediately.
Tips for the best Vegetarian Nachos
Subs for homemade guacamole and salsa: can literally serve us in 20 minutes flat and if you don’t have an avocado at home or can’t be bothered homemaking salsa then don’t! Buy them and still have this!
Simplest guacamole: The easiest way to make guacamole is to slice the flesh in all different directions instead of mashing with a forking, this is much cleaner way of creaming the flesh, but also results in a much smoother guac that comes together quicker.
More Vegetarian meals you'll love
How to make Vegetarian Nachos:
Preheat the oven to 220C/430F grill and set the shelf in the center.
Place all your corn chips into your baking dish and sprinkle over a quarter of the grated cheese and set aside.
Place the beans, chipotle powder, cumin, smoked paprika, salt and squeeze half a lime of juice into a saucepan.
Finely chop a quarter of the fresh coriander and add to the beans, stir together.
Place on medium low heat and cover. Cook until simmering, approximately 3 minutes.
Meanwhile, quarter the cherry tomatoes, and finely slice the scallions into a serving bowl.
Finely chop the remaining fresh coriander and set a small portion aside, placing the large amount into the salsa.
Squeeze the juice from half one of the limes into the salsa and stir together. Set aside.
Spoon the bean mixture evenly over the nachos and top with the remaining cheese.
Place in the oven until golden brown on top, approximately 5 minutes.
Meanwhile, remove the avocado from the skin and slice through the flesh repeatedly with a butter spoon until it is resembles guacamole (see note). Set aside.
Remove the nachos from the oven, top with the salsa, sour cream and guacamole, scatter the remaining fresh coriander and scallion and serve.
Eat immediately.
Vegetarian Nachos
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2 (as a main) or 6 (as a side)
- Category: Main
Description
Nachos should be one of the unfussiest dishes you eat! It should satisfy you and not need meat to do so and this one tray vegetarian nachos recipe includes all the things needed for a solid and great nacho meal.
Ingredients
250 grams / 8.8 ounces corn chips
200 grams / 7 ounces grated mild cheese
Beans
400 grams / 12 ounce (1 can) refried beans
400 grams / 12 ounce (1 can) black beans, drained
½ teaspoon chipotle powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon sea or kosher salt
Salsa
1 handful fresh coriander
1 ⅓ cup cherry tomatoes
2 scallions
To serve
150 grams / 5 ounces sour cream
1 ½ limes, juiced
1 avocado, halved pit removed
1 scallion, finely sliced
Instructions
- Preheat the oven to 220C/430F grill and set the shelf in the center.
- Place all your corn chips into your baking dish and sprinkle over a quarter of the grated cheese and set aside.
Beans
- Place the beans, chipotle powder, cumin, smoked paprika, salt and squeeze half a lime of juice into a saucepan.
Salsa
- Finely chop a quarter of the fresh coriander and add to the beans, stir together.
- Place on medium low heat and cover. Cook until simmering, approximately 3 minutes.
- Meanwhile, quarter the cherry tomatoes, and finely slice the scallions into a serving bowl.
- Finely chop the remaining fresh coriander and set a small portion aside, placing the large amount into the salsa.
- Squeeze the juice from half one of the limes into the salsa and stir together. Set aside.
Nachos
- Spoon the bean mixture evenly over the nachos and top with the remaining cheese.
- Place in the oven until golden brown on top, approximately 5 minutes.
- Meanwhile, remove the avocado from the skin and slice through the flesh repeatedly with a butter spoon until it is resembles guacamole (see note). Set aside.
- Remove the nachos from the oven, top with the salsa, sour cream and guacamole, scatter the remaining fresh coriander and scallion and serve.
- Eat immediately.
Notes
Subs for homemade guacamole and salsa: can literally serve us in 20 minutes flat and if you don’t have an avocado at home or can’t be bothered homemaking salsa then don’t! Buy them and still have this!
Simplest guacamole: The easiest way to make guacamole is to slice the flesh in all different directions instead of mashing with a forking, this is much cleaner way of creaming the flesh, but also results in a much smoother guac that comes together quicker.
Recipe by Roamingtaste
Nutrition
- Calories: 845 calories per serve (for 2)
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