These are vegetarian nachos my way. Beans loaded up with salads and seasoned with an incredible, homemade nachos seasoning (that can be made in bulk or on demand as I have here). Everyone can top their plate with their favourite toppings. Extra chilli for me and an excuse to make homemade margaritas. This is what fake-away dreams are made of. Inexpensive, delicious and on the table in less than 15 minutes.
Add the paprika, cumin powder, onion powder, garlic powder, oregano and salt. Cook, stirring for 30 seconds.
Add ½ cup of water. Reduce the heat to low and simmer for 8 minutes.
Arrange the corn chips on a platter and top it with the tasty cheese. Bake for 3-5 minutes or until the cheese is melted.
Remove from the oven carefully using oven mitts.
Serve with red cabbage, tomato, corn, coriander, lime, mashed avocado, sour cream, jalapeños and sliced green chilli if using.
Notes
MAKE AHEAD AND LEFTOVERS – Refrigerate the cooked bean mixture for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
Author:Nicole
Prep Time:10 mins
Cook Time:11 mins
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