Foodie Friday: Easy Vegetarian Nachos

It’s no secret that I love Mexican food. It is one of the easiest cuisines to eat as a vegetarian, and if you omit large amounts of cheese and sour cream, it can be relatively healthy too. One of my favourite dishes is a vegetarian nachos. It’s full of protein, delicious salad and crunchy corn chips (and who doesn’t love some corn chips?).

Easy Vegetarian Nachos (serves 4)


1 packet Mission plain tortilla corn chips

1 can Edgell four bean mix (no added salt)

1 can Old El Paso black beans

1 bottle Old El Paso Nachos Topping

1 small tin sweet corn

1/2 capsicum (I prefer yellow)

1 cup mixed lettuce

1 Lebanese cucumber (sliced)

Eight cherry tomatoes (halved)

1/2 avocado (sliced)

1 large carrot (peeled and grated)

1/2 cup grated cheese



Rinse and drain beans and sweet corn.

Place into saucepan to warm through.

Add the nachos topping and stir, warming through.

Place tortilla chips in a heat safe bowl, then top with beans, corn and cheese.

Place under grill, and grill until cheese melts and browns.

Top with salads of your choice, and add extra tortilla chips if you wish.


The secret ingredient that I love in this dish are the black beans. They’re great for you, and make it extra tasty. The nachos topping has a really nice, rich flavour to it, but isn’t too spicy. What heat there is in the dish is counteracted by the salad. The carnivorous members of my family swap the four bean mix for lean mince, but still keep the black beans. It’s a super easy meal that is perfect for a quick week night bite.


What is your favourite cuisine? Do you have any easy week night recipes to share?


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