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.
This vegetarian version is particularly summery as it is full of seasonal vegetables.
My three-year-old, who is going through a picky stage and who insists he does not like zucchini, will devour this dish and then ask for seconds. To make it kid-friendly, I just leave out the chilli.
And my meat eating hubby also enjoys this dish. He was sceptical at first, but then declared he liked it 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.
And so vegetarian nachos make a regular appearance on our menu plan.
This dish was inspired by a recipe from an online wholefood 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, but I like making it from scratch and knowing there are no hidden suspect 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
- 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.
- 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.
Amount 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.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.