Loaded Veggie Nachos with Sour Cream and Jalapenos
You're looking at the ultimate vegetarian nachos recipe! No meat herejust corn chips, beans, veggies, lots of cheese and top with cool sour cream and spicy pickled jalapenos. Yum!
Number of servings
Ingredients
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180 Gram Corn Chips (loose)
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1 Zucchini
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150 Gram Black Beans
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2 Stalk Celery
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100 Gram Sweetcorn Kernels
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200 Gram Diced Tomatoes
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1 Brown Onion
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2 1⁄2 Tbsp Taco Seasoning
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1⁄2 Cup Sour Cream
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1⁄2 Cup Grated Pizza Cheese
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1 Spring Onion
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1⁄2 Small Bunch Coriander
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30 Gram Sliced Jalapenos
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Baking Tray or Baking Dish
1 Prepare Ingredients
Grate zucchini (or small dice if you prefer). Peel and chop onion. Slice spring onion. Dice celery. Drain and rinse black beans. Pick and chop coriander leaves. Finely chop coriander stems and keep separately. Dice jalapenos.
2 Make Vegetarian Chilli
Over a medium high heat add a drizzle of olive oil to a pot. Add the onions, celery, coriander stems and sauté until onions are translucent, about 3-4 minutes. Add the zucchini, diced tomatoes, sweetcorn, black beans and taco seasoning (to taste) and half the chopped coriander leaves. Simmer for 10 minutes. Add some water if the chilli becomes too dry.
Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.
3 Bake Nachos
On a baking tray or oven proof dish, layer the corn chips and vegetarian chilli. Top with grated cheese and place in the oven for 10-15 minutes, until the cheese melts.
4 You Plate It!
Remove from the oven and top the nachos with dollops of sour cream, spring onions, jalepenos (to taste) and remaining coriander.
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