Vegetarian Nachos
Get ready to dive into a mountain of cheesy goodness with these mouthwatering Vegetarian Nachos! Packed with colorful veggies and topped with a generous layer of melted cheese, this dish is perfect for sharing with friends or satisfying your cravings solo.
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 1 tablespoon oil
- 1 cup passata (250 mL)
- 1 large onion, chopped
- ½ celery stalk, chopped
- ½ carrot, chopped
For the Taco seasoning:
- ½ teaspoon smoked paprika
- ½ teaspoon chilli powder
- 1 teaspoon cumin powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- 2 cans kidney bean, rinsed and drained
- 2 cloves garlic, grated
- salt
Nutrition Info
- Calories 129
- Fat 2g
- Carbs 28g
- Fiber 7g
- Sugar 2g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Heat a large pot with oil, sauté the onion, celery and carrots till caramelised and golden.
- Drain, rinse and set aside the kidney beans.
- Pour in the passata, throw in the taco seasoning and allow the sauce to simmer and thicken.
- Add the kidney beans, season and let the sauce bubble away till the beans combine with the Taco seasoning and the sauce thickens.
- To serve:
- Layer a large ovenproof dish with tortilla chips.
- Spoon the kidney bean sauce over the chips to cover it.
- Sprinkle generous amounts of grated cheese.
- Bung the layered nachos into a preheated oven at 350*F for 15 mins.
- Serve sprinkled with a fresh salsa or salad.
- Drizzle over with a mayo dressing.
- Spoon a huge dollop of sour cream on top, share and dig in.
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