Ultimate Veggie Nachos

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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.

Ultimate Veggie Nachos
Serves 4
This doesn't need a description. It's nachos!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the Nachos
  1. One large bag corn chips/tortilla chips
  2. 200g frozen vegetarian mince
  3. One tin refried beans (400g)
  4. One tin chopped tomatoes (400g)
  5. Half a bell pepper (red or yellow)
  6. One green chilli
  7. A handful cherry tomatoes, quartered or halved.
  8. One packet Chili seasoning
  9. Half a white onion
  10. 2 cloves garlic
  11. 2 tbsp vegetable oil
  12. Mature Cheddar Cheese (around 2 handfuls)
For the Topping
  1. 1 ripe avocado
  2. A squeeze of lemon juice
  3. Sea salt
  4. Black Pepper
  5. A handful coriander
  6. One scallion
  1. Dice the white onion.
  2. 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.
  3. Add the cherry tomatoes and chopped tomatoes, and allow to simmer for 5 minutes. Add a little water if it seems a bit dry.
  4. Once the chili is looking thick and juicy, add your seasoning pack. Taste, and season with salt and pepper if required.
  5. Allow the chili to simmer for a further 5 mins, until ready to add to the nachos.
  6. As the chili simmers, prepare the rest of the nachos.
  7. Preheat the oven to 180C/350F.
  8. In an oven-proof dish, spread out half the bag of chips.
  9. Spoon over the refried beans, followed by some of the chili.
  10. Sprinkle some of the cheddar, grated, over the chili.
  11. Scatter the rest of the chips on top of this. Spoon over the refried beans, chili and cheese once again.
  12. Bake the nachos for 10 mins until hot all the way through, with the cheese melted and bubbling on top.
  13. For the topping, mash the avocado with the lemon, salt and pepper.
  14. Spoon on top of the nachos, and sprinkly with the coriander and scallion, finely chopped.
  15. Serve with a few cold beers with a few friends!
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