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Vegetarian Nachos with Chilli Salsa
Get ready to say 'ole!' with this mouth-watering vegetarian nachos recipe that's as easy to make as it is to devour! With just 15 minutes of prep time and 25 minutes of cooking, you'll have a fiesta of flavours in no time. Packed with kidney beans, diced tomatoes, and a medley of spices, this dish is topped with melty cheese and garnished with fresh avocado, cherry tomatoes, red onion, coriander, Greek yogurt, and our very own Chardonnay Chilli Salsa. Whether you're looking for a quick weeknight meal or a dish to impress your amigos, these nachos will have everyone saying 'mas por favor'!
Prep time 15 min. Cooking time 25 min. Serves 4
Ingredients
- 1 tbsp olive oil
- 100g brown onion, finely diced
- 3 large cloves garlic, finely chopped
- 400g tin diced tomatoes
- 400g tin kidney beans, drained and rinsed
- 1 tbsp dried oregano
- 1 heaped tsp smoked paprika powder
- 1 tsp sweet paprika powder
- 1 tsp cumin powder
- 1 pinch chilli powder
- 1 tsp garlic powder
- 1 tsp vegetable stock powder salt and pepper
- 170g corn chips
- 200g tasty cheese, grated
- 1 large avocado, diced
- 200g cherry tomatoes, halved
- 40g red onion, finely chopped
- 1 handful fresh coriander, roughly chopped
- 4 large dollops Greek natural yoghurt
- 150g Vinofood Chilli Chardonnay Salsa
- 1 lime, wedges
Method
- In a deep frying pan sauté onions and garlic in oil until browned.
- Add tinned tomatoes and kidney beans, cooking for a few minutes on high.
- Mix in all the dried herbs, spices and stock powder.
- Season with salt and pepper.
- Continue to cook on a high heat until liquid reduces, stirring occasionally.
- To further soften the onions, add half a cup of water to the pan and continue to simmer on high until liquid reduces.
- Preheat the grill on high.
- Lay out the corn chips on a baking tray or plates and sprinkle all over with cheese.
- Put under the grill until the cheese melts.
- Garnish with avocado, cherry tomatoes, red onion and coriander.
- Dollop with yoghurt and Chilli Chardonnay Salsa.
- Serve with lime wedges.
