Ultimate Veggie NachosYum
I love a big plate of nachos. They’re the ultimate having-the-mates-around food. Surrounded by a few cold beers, they’re social food. Everyone can get stuck in and share; what’s not to love?!
Making these nachos veggie works for everyone too, because everyone can eat them. There’s nothing worse than seeing the disappointment on the face of a vegetarian friend when nachos laden down with beef chili arrives to the table! Vegetarian Chili is so easy to make anyway, you’ve no excuse.
I used a vegetarian mince for my veggie chili, but you could make something like a bean chili or some other vegetable-based chili. The world is your oyster. I like using the vegetarian mince though as it makes this good for both vegetarians and carnivores (they’ll say they taste the difference, but they don’t. They’re lying.).
I made this just after planting out this year’s tomatoes and strawberries (as well as a raspberry plant I planted with a heart full of hope and a head full of doubts.).
I’m not expecting to be making jam in an attempt to overcome huge quantities of raspberries this year. But I live in hope.
Naturally enough, after attempting to fit all those plants on my positively minuscule balcony, I needed a feed. I did manage to fit them all, and so long as none of them grow TOO much, we should be ok…
I may have cheated and used a spice pack, but if you’re making nachos, you don’t want to be working too hard, so that just made my day a little easier. I’ve forgiven myself, and you should too.
Just do yourself a favour and have some nachos, ok? And don’t skimp on the guacamole either. Feel free to add a good dollop of sour cream too, or some classic Pico de Gallo. Or all of it. Just throw it all on top.
- One large bag corn chips/tortilla chips
- 200g frozen vegetarian mince
- One tin refried beans (400g)
- One tin chopped tomatoes (400g)
- Half a bell pepper (red or yellow)
- One green chilli
- A handful cherry tomatoes, quartered or halved.
- One packet Chili seasoning
- Half a white onion
- 2 cloves garlic
- 2 tbsp vegetable oil
- Mature Cheddar Cheese (around 2 handfuls)
- 1 ripe avocado
- A squeeze of lemon juice
- Sea salt
- Black Pepper
- A handful coriander
- One scallion
- Dice the white onion.
- In a large frying pan, sauté the onions. peppers, garlic (minced) and green chilli until soft. Add the frozen mince straight to the pan, and fry until soft and brown.
- Add the cherry tomatoes and chopped tomatoes, and allow to simmer for 5 minutes. Add a little water if it seems a bit dry.
- Once the chili is looking thick and juicy, add your seasoning pack. Taste, and season with salt and pepper if required.
- Allow the chili to simmer for a further 5 mins, until ready to add to the nachos.
- As the chili simmers, prepare the rest of the nachos.
- Preheat the oven to 180C/350F.
- In an oven-proof dish, spread out half the bag of chips.
- Spoon over the refried beans, followed by some of the chili.
- Sprinkle some of the cheddar, grated, over the chili.
- Scatter the rest of the chips on top of this. Spoon over the refried beans, chili and cheese once again.
- Bake the nachos for 10 mins until hot all the way through, with the cheese melted and bubbling on top.
- For the topping, mash the avocado with the lemon, salt and pepper.
- Spoon on top of the nachos, and sprinkly with the coriander and scallion, finely chopped.
- Serve with a few cold beers with a few friends!