Vegetarian Nachos Recipe

This recipe is so simple and so so yum but as the only vegetarian recipe currently in our household, it gets more than a little overused. I thought it was worth making it one more time before I set off venturing to find new and more interesting veggie recipes and leave my ol’ faithful behind.


  • 1/2 tin of refried beans (the other half can be frozen for next time)
  • 2 x handfuls of corn chips
  • 1/2 Spanish onion
  • 2 x tomatoes
  • 300gm tin of red kidney beans
  • 1 x tbsp Gourmet Garden Chilli paste
  • 1/4 cup of chopped fresh coriander


20 mins


  1. Rinse the kidney beans
  2. Chop the Spanish onion and tomatoes and fry gently in a saucepan.
  3. Add the chilli and kidney beans to the tomato mixture and stir for another minute
  4. Add the coriander and take off the heat.
  5. Spread the re-fried beans between two bowls.
  6. Stand your corn chips up in the re-fried beans. (A friend gave me this hot tip that it reduces corn chip sogginess, I’m inclined to agree).
  7. Put the tomato mixture on top of the corn chips and top with avocado and cheese.
  8. Put under the grill until cheese melts.
  9. Serve with sour cream.

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