Recipe

Veggie Nachos

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Veggie Nachos

Cheesy toasted tortilla nachos, topped with kidney beans, salsa, sour cream and fresh coriander.




Ingredients to serve 2

  • ½ x lemon
  • ½ x onion – peel & chop finely
  • 1 tsp x smoked paprika
  • ½ sachet x tomato paste
  • 3 x courgettes – dice (½cm)
  • ½ tin x kidney beans – drain & rinse
  • 1½ x tomatoes – dice (1cm)
  • 2 x spring onions – slice thinly at an angle
  • 80g x mature cheddar – grate coarsely
  • 4 x tortillas
  • 10g x coriander – pick off leaves, discard stalk
  • 2 x sour cream
  • ½ x fresh chilli – deseed & chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 1 x onion – peel & chop finely
  • 2 tsp x smoked paprika
  • 1 sachet x tomato paste
  • 6 x courgettes – dice (½cm)
  • 1 tin x kidney beans – drain & rinse
  • 3 x tomatoes – dice (1cm)
  • 4 x spring onions – slice thinly at an angle
  • 160g x mature cheddar – grate coarsely
  • 8 x tortillas
  • 20g x coriander – pick off leaves, discard stalk
  • 4 x sour cream
  • 1 x fresh chilli – deseed & chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.

Step 3

Bean mix: Place a large frying pan on medium heat with a drizzle of olive oil. Add the onion and cook with a little salt for 5 minutes. Add the smoked paprika and tomato paste and cook stirring for 30 seconds before adding the courgettes and kidney beans. Season with salt and pepper and cook for 6-7 minutes until the courgettes are bright green and cooked.

Step 4

Salsa: Mix together the tomatoes, spring onions and lemon zest. Add a squeeze of lemon juice and season with salt and pepper to taste.

Step 5

Nachos: Sprinkle the grated mature cheddar over the tortillas. Place on a tin foil lined baking tray and toast in the oven for 5 minutes until golden and the cheese has melted. Remove from the oven and cool down slightly before cutting it into triangles (nachos).

Step 6

Serve the nachos topped with the bean mix, the salsa, sour cream and the fresh coriander. Sprinkle over the chilli.



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