Vegetarian Nachos
The ultimate lazy food, nachos never go out of style, and sometimes we all just need a good plate of them to warm our bellies, hearts and souls.
You can't go wrong serving a warm, cheesy plate for nibbles, lunch or dinner. Everyone loves them. I don't think it's possible to trust someone who doesn't!
The all time crowd pleaser. Just throw it all together and chuck it in the oven; could it be any easier? I don't think you could bugger this recipe up, even if you tried.
Serves 4-6 for a meal or 10-12 for nibbles
INGREDIENTS
2 packets of plain corn chips
1 can refried beans
1 can kidney beans, rinsed and drained
2 cups grated cheese (choose a stretchy cheese like
mozzarella, or get a pizza mix)
1/2 jar taco sauce
TOPPING
1 tomato, diced
1 avocado, diced
Sour cream
METHOD
1. Nachos (STEPS 1-2) - Preheat a fan forced oven to 180-200 degrees celsius. Line a baking tray with baking paper. Spread half of the corn chips over the tray. Dollop half of the refried beans and sprinkle half of the kidney beans over the corn chips. Dollop half of the taco sauce on this and sprinkle with half of the cheese. Repeat this process for the remaining half of the nachos ingredients. Place the tray in the oven for 15-20 minutes, or until the cheese is melted and turning a light golden colour. Remove from oven.
2. Nachos and Topping - scatter the tomato and avocado over the nachos, then spoon the sour cream over top randomly, making sure there's enough to go around.
Serve and dig in!
TIP If you would like to add meat to your nachos you could whip up some beef mince using a simple taco seasoning sachet (or create you own flavour base using cumin, coriander and paprika). You could also consider adding some seated chorizo and fresh coriander for a fancier version too.
WINE SUGGESTION
Being the relaxed meal this is, I will suggest you open whatever bottle you have in the fridge. Better yet, match this with a refreshing beer. Why not stick with the Mexican theme and enjoy a corona with a wedge of lime? Hola!!!
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