Vegetarian nachos

Possibly the most popular snack food of recent times, a piping hot share plate of nachos is always a crowd pleaser. This vegetarian version is so delicious that we're pretty confident the carnivores will love it, too.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Vegetarian nachos
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 400 gram can chopped tomatoes
  • 420 gram can mexican beans, drained, rinsed
  • 230 gram packet corn chips
  • 1 cup (120g) grated cheddar cheese
  • 1/2 cup (120g) sour cream
  • 1 tablespoon chopped fresh coriander


Vegetarian nachos
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Heat oil in medium frying pan; cook onion and garlic, stirring, about 5 minutes or until onion softens. Stir in undrained tomatoes and beans.
  • 3
    Bring mixture to a boil; reduce heat, simmer, uncovered, 15 minutes, stirring constantly, until mixture thickens slightly.
  • 4
    Place corn chips onto large ovenproof plate; spoon bean mixture over chips, then sprinkle with cheese. Bake, uncovered, about 10 minutes or until cheese is melted. Serve topped with sour cream and coriander.


Serve nachos straight from the oven so the corn chips remain crunchy and the cheese nice and oozy.