Nachos Seasoning (makes 1 serve)
- 1 tbsp sweet paprika
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp olive oil
- 3 x 400g cans of drained beans (note 1)
- 2 tbsp tomato paste
- Corn chips
- Grated cheese (preferably freshly grated as it has no emulsifiers and melts better)
- 1/4 shredded red cabbage
- 2 diced tomatoes
- 1 cup cooked corn (I used frozen)
- 1/2 bunch coriander, stalks removed
- 1 lime cut into wedges
- 1 avocado mashed
- 2 tbsp sour cream
- Jalapeños (optional)
- Sliced green chilli (optional)
- Preheat oven to 200c (or 180c fan forced).
- Heat oil in large skillet on medium heat.
- Add beans and heat through for 1 minute.
- Add nachos seasoning ingredients. Cook stirring 30 seconds.
- Add tomato paste and 1/2 cup of water. Cook 5-6 minutes.
- Arrange corn chips on a platter or individual oven safe bowls. Top with bean mixture and cheese. Bake for 3 minutes or until the cheese is molten.
- Remove from oven carefully using oven mitts.
- Serve with red cabbage, tomato, corn, coriander, lime, mashed avocado, sour cream, jalapeños and sliced green chilli if using (note 2).
Note 1 – I love black beans or kidney beans in this recipe but you use any you have on hand, cannellini, four bean mix or chickpeas work equally well.
Note 2 – If I am serving the nachos on a platter, I like to serve the salads and condiments on the side in the centre of the table for everyone to load up.
Share this recipe!
I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
Subscribe to my newsletter
Keep up-to-date with my latest articles, videos and tips.