Vegetarian Nachos

vegetarian nachos

Today marks nine years since I began this blog, roamingtaste and vegetarian nachos is how I’d like to celebrate. 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.

Life was different then, not just because of what the world looks like now staring down the barrel of almost a year with a pandemic, but those were the last days of living close enough to drive an hour or two to friends from high school or go to places I’d grown up spending countless hours of freedom enjoying.

It was summer and my days consisted of leaving the house before 6am to get to a job I didn’t enjoy at all and within two weeks I’d be done there with this very blog giving me enough boldness to believe I could do something more.

nacho recipe

Roamingtaste was a name that came quite easily, when my blogger account was set up the name was there and available and it felt right. It still feels right even though there have been no books published or that I’m not an influencer (not something I aspire to, though more followers are always welcome because food is uniting).

I wasn’t sure what I wanted to accomplish by starting this beyond making food that I had once tried on my travels and there has now been many dishes I’d never heard of before getting home and doing research, long after the bags have been unpacked and new trips are on the horizon.

When friends have had no idea where their job is taking them or if they’re happy in what they’re doing with their life I’ve always found this place right here very grounding. It has been there through all the difficulties and even when jobs are awful or I’m not at all inspired by what I’m being paid to do, roamingtaste has kept me inspired.

Nights staying awake dreaming up new recipes never feels like a burden in the way staying up late with stress to get through your workload does and so I’m incredibly grateful for those who keep coming back here. Those of you who have seen recipes and made them from this blog, it honestly means so much.

Today’s recipe is one that has often been made in my house, Nachos has countless iterations and this is but one. It’s my take on a classic and is completely vegetarian. One of the best things about nachos is how unfussy it is and yet how satisfying. If I could I would eat this on a weekly basis and though a meaty topping is also great and often made in our home, honestly, those weeks where you want something like this but don’t have the budget still makes for nachos we have come back to time and time again.

Vegetarian Nachos Notes

This 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!

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.

Vegetarian Nachos
Recipe by Roamingtaste
Serves 2

Ingredients:
250 grams/8.8 ounces corn chips
200 grams/7 ounces grated mild cheese
Beans
1 can refried beans
1 can black beans
1/2 teaspoon chipotle powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Salsa
1 handful fresh coriander
1 1/3 cup cherry tomatoes
2 scallions
To serve
150 grams/ sour cream
1 1/2 limes, juiced
1 avocado, halved pit removed
1 scallion, finely sliced

Directions:
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.

easy vegetarian nachos

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Vegetarian Nachos

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  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2 1x
  • 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 includes all the things needed for a solid and great nacho meal.


Ingredients

Scale

250 grams/8.8 ounces corn chips
200 grams/7 ounces grated mild cheese
Beans
1 can refried beans
1 can black beans
1/2 teaspoon chipotle powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Salsa
1 handful fresh coriander
1 1/3 cup cherry tomatoes
2 scallions
To serve
150 grams/ sour cream
1 1/2 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.
  • 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.

Notes

Recipe by Roamingtaste

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