Name: Vegetarian nachos
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 1 medium red capsicum (bell pepper) (200g), chopped finely; 200 grams (6½ ounces) button mushrooms, sliced thickly; 200 grams (6½ ounces) swiss brown mushrooms, sliced thickly; 30 grams (1 ounce) taco seasoning; 400 grams (12½ ounces) canned kidney beans, drained, rinsed; 300 grams (9½ ounces) canned corn kernels, drained, rinsed; 375 grams (12 ounces) bottled mild thick and chunky salsa; 330 grams (10½ ounces) corn chips; 1/2 cup (50g) pizza cheese; 1/2 cup (125g) guacamole or avocado dip; 1/2 cup (140g) sour cream; 1/2 cup loosely packed fresh coriander (cilantro) sprigs

This delicious vegetarian nachos recipe is loaded with red beans, mushrooms, corn and capsicum for a fully-loaded and delicious feed.

Looking for more nachos recipes or more vegetarian Mexican recipes?

Ingredients

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

1 medium red capsicum (bell pepper) (200g), chopped finely

200 grams (6½ ounces) button mushrooms, sliced thickly

200 grams (6½ ounces) swiss brown mushrooms, sliced thickly

30 grams (1 ounce) taco seasoning

400 grams (12½ ounces) canned kidney beans, drained, rinsed

300 grams (9½ ounces) canned corn kernels, drained, rinsed

375 grams (12 ounces) bottled mild thick and chunky salsa

330 grams (10½ ounces) corn chips

1/2 cup (50g) pizza cheese

1/2 cup (125g) guacamole or avocado dip

1/2 cup (140g) sour cream

1/2 cup loosely packed fresh coriander (cilantro) sprigs

Method

1.Heat oil in a large saucepan over medium heat; cook onion, capsicum and mushrooms, stirring, for 5 minutes or until softened. Add taco seasoning; cook, stirring, 1 minute or until fragrant.

2.Add beans, corn, and salsa to pan; bring to the boil. Reduce heat to low; simmer, 5 minutes or until sauce thickens. Season to taste.

3.Meanwhile, preheat grill (broiler).

4.Place corn chips in a large ovenproof dish (or into four ovenproof serving dishes); sprinkle with cheese. Grill about 3 minutes or until cheese melts.

5.Serve corn chips immediately, topped with bean mixture, guacamole, sour cream and coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories