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Vegetarian nachos

Vegetarian nachos

Cooking Time

Preparation Time : 35

Cook Time : 44

Total Time : 79



  • 1 tablespoon olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 3 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 400g can salt-reduced red kidney beans, drained, rinsed


  • 01

    Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic, cumin and coriander. Cook, stirring, for 30 seconds or until fragrant. Add beans and 1/3 cup cold water. Cook, uncovered, for 5 minutes or until heated through. Remove from heat. Cool slightly.

  • 02

    Transfer mixture to a heatproof bowl. Using a potato masher, coarsely mash. Season with pepper.

  • 03

    Make guacamole: Using kitchen scissors, cut onion into thin slices. Place avocado in a bowl. Mash with a fork until smooth. Stir in lemon juice and onion. Season with salt and pepper. Serve.

  • 04

    Make tomato salsa: Combine tomato, cucumber and coriander in a bowl. Season with salt and pepper.

  • 05

    To assemble: Place corn chips on plates. Top with guacamole, refried beans and salsa.



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