Easy Loaded Vegetarian Nachos Recipe – Freeze for Later
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This loaded vegetarian nachos recipe ticks all the right boxes: it’s easy, inexpensive, tasty, healthy, and you can cook it in bulk to freeze in batches for super easy mid-week meals.
Sitting outside in the cool breeze, sipping on some homemade ginger beer and eating nachos.
With fingers.
This vegetarian version is particularly summery as it is full of seasonal vegetables.
Even my meat-eating hubby enjoys this dish. He was sceptical at first, but then declared he liked it almost better than the beef version.
I like it because it’s inexpensive and easy, and I can make it ahead of time and just assemble and grill before serving.
Or I can get everything ready, and each person can assemble their own nachos just the way they like them, nacho bar style.
Vegetarian Nacho Ingredients
This dish was inspired by a recipe from an online whole-food course that I took a couple of years ago.
The original recipe used salsa, so to make this dish even easier, you can substitute the tomato, vinegar and sugar combo for pre-made salsa.
Shopping List
corn chips
tinned tomatoes/passata/salsa
onion
garlic
carrots
zucchini
capsicum
corn
canned beans (black or kidney)
cumin
oregeno
your favourite toppers: cheese, jalapenos, fresh tomato, coriander (cilantro), avocado, sour cream, etc.
Storing, Freezing, Reheating
I make a big batch of the veggie nacho mix and freeze it in meal-size batches – perfect for super quick and easy weeknight meals.
Just reheat, and then let everyone assemble their own nachos.
Store the nacho mix in the fridge in an airtight container for up to three days.
Store it in an airtight container – labelled – for up to three months in the freezer.
Reheat in the microwave or on the stove until piping hot before serving. The texture of the beans and veg does change very slightly after freezing, but for me, the convenience is worth it.
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Vegetarian Nachos
This tasty vegetarian dish is brimming with vegetables. Make a large batch and freeze for easy, healthy frugal dinners later on.
Ingredients
- 1 onion, finely diced
- 2 cloves of garlic, crushed
- 2 carrots, diced
- 2 zucchinis, diced
- 1 red capsicum, diced
- 2 tsp. cumin
- 1 tsp. oregano
- chilli powder to taste (optional)
- 1 cup of corn kernels
- 1 400g tin of kidney beans (see note)
- 1 400g bottle of tomato passata (see note)
- 1 tsp. sugar (optional)
- corn chips
- 1/2 cup grated cheese
- sour cream, tomatoes, guacamole, jalapenos, coriander to serve
Instructions
- Sauté onion in a large pan a little oil until translucent.
- Add garlic and sauté for a few more seconds.
- Add carrot, zucchini and capsicum and sauté for 5 minutes.
- Stir in cumin and oregano and chilli if using. Add tomato passata, corn, kidney beans, sugar and vinegar.
- Season with salt and pepper. Taste and adjust vinegar and seasonings to taste.
- Simmer filling for 10 more minutes or until the sauce has reduced and vegetables are tender.
- Lay corn chips on a heat-proof plate. Top with the vegetable mixture and then grated cheese.
- Grill under a griller/broiler until cheese is melted and golden.
- Serve with sour cream and guacamole.
Notes
- You can use any beans you have on hand: kidney beans, black beans, pinto beans and adzuki beans all work well.
- Substitute the passata with a large bottle of salsa OR a tin of chopped tomatoes OR 4 fresh tomatoes, chopped. Leave out the sugar if using salsa.
- Substitute the cheese for vegan cheese and use guacamole instead of sour cream for a vegan version.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 343mgCarbohydrates: 30gFiber: 7gSugar: 6gProtein: 13g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Yum, I love nachos, especially with guacamole and sour cream :) They’re often an easy Friday night meal here too.
The sour cream is popular in our house too :) but at the moment avos are sooo expensive, we haven’t had them for a month or two :(.
This looks delicious and so simple. I love vegetarian versions of Mexican food. Will be putting it on next week’s menu.
Hi Kasia. Let me know how it turns out :). Hope it’s good.
I tried this recipe on Sunday night and it was delicious. It’s going to become a regular meal in our household. :)
That’s great Kasia! Thanks for letting me know :).