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A bowl of bean nachos with corn chips, sourcream and mashed avocado being held in two hands.

Vegetarian Nachos

These vegetarain nachos are an easy and quick plant based recipe that your whole family will love.
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Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: vegetarian nachos, vegan nachos, bean nachos, vegetarian nachos nz
Diet: Dairy Free, Gluten free, vegetarian
Servings: 6 people
Calories: 411kcal

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4.79 from 14 votes

Ingredients

  • 2 Tablespoon Olive oil
  • 1 large onion (diced) 200 grams
  • 1 medium carrot (grated) 150 grams
  • 2 cloves garlic (crushed)
  • 1 Tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 2 teaspoons cocoa powder
  • ½ teaspoon chilli flakes
  • 1 Tablespoon Soy sauce
  • 1 cup vegetable stock
  • 1 Tablepsoon brown sugar
  • 400 grams kidney beans (canned)
  • 400 grams lentils (canned)
  • 800 grams Diced tomatoes

Instructions

  • Prep: Dice the onion, grate the carrot and crush or finely slice your garlic.
  • In a large fry pan heat the oil over a medium heat
  • Sauté the onion and grated carrot until soft, fragrant and a little caramelised.
  • Add the garlic, paprika, cumin, coriander, and cocoa powder, sauté for one minutes.
  • Add the soy sauce and vegetable stock, brown sugar and tomatoes, bring to the boil.
  • Add the lentils and kidney beans, simmer for 10-15 minutes
  • Optional: Mash if desired. I actually get out my potato masher and give the bean nachos a quick mash before I serve them, breaking up the beans a bit with the masher helps my kids enjoy it more!
  • Serve with corn chips and your favorite nacho toppings

Notes

  • Take the time to sauté the onions and carrots until they just start to go golden, you end up with a better-flavoured bean nacho mix
  • Try a masher! Beans can sometimes be quite a confronting texture for people, smashing them a little with a masher helps a lot!
  • Use this vegetarian Nacho Mix as the base for other meals, add to a wrap, serve with rice, or as a quesadilla filling.
  • This bean-based vegetarian nacho mix will freeze for up to four months and defrost well.
  • Crushed garlic: You can substitute this for ½ teaspoon garlic powder, added when you add the spices.
  • Soy sauce: For a gluten-free option use Tamari. The soy sauce adds an umami flavour to the dish.
  • Brown sugar: If you would prefer refined sugar free you can use coconut sugar, or a spoon of honey or maple syrup.
  • Cocoa: This actually adds umami to the dish, making it seem meaty with no meat!
  • Kidney Beans: Black beans would work just fine.
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Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 66g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 356mg | Potassium: 1283mg | Fiber: 28g | Sugar: 7g | Vitamin A: 2598IU | Vitamin C: 19mg | Calcium: 119mg | Iron: 9mg