Zoe’s Veggie Nachos
Zoe’s Veggie Nachos
Serve up this fast and healthy vegetarian recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 1-2 tablespoon olive oil
  • 1 450 grams can black beans, drained and rinsed
  • 1 450 grams can cannellini beans, drained and rinsed
  • ½ cup fresh raw corn cobs
  • 1 onion, chopped finely
  • 1 red capsicum, sliced
  • 1 red chilli, sliced finely
  • 1-2 cloves garlic, chopped
  • 1 cup fresh tomato, diced
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon smoked paprika ground
  • ½ teaspoon cayenne pepper
  • Natural corn chips or pita bread cut into triangles and baked with a little olive oil and pinch of salt
  • Toppings:
  • 1-2 avocados
  • Lime zest and juice
  • 1 tomato, chopped
  • 1 red chilli, chopped finely
  • ¼ cup coriander, chopped
  • 1-2 tablespoon natural yoghurt
  • 1 cup grated cheddar cheese, feta or goat cheese
  1. Heat olive oil in a frying pan over medium-high heat, add onion and garlic, cook for 2-3 minutes until fragrant.
  2. Add cumin, coriander, smoked paprika and cayenne pepper, fry off for 1-2 minutes
  3. Add capsicum and stir-fry for 1-2 minutes before adding tomato, cook for 5-6 minutes until slightly soft. Toss in black beans and cannellini beans and cook for a further 5-6 minutes.
  4. Season to taste.
  5. To make a guacamole, mash together avocado, add chopped coriander, lime zest and juice, mix in the chopped tomatoes, yoghurt and a drizzle of olive oil, set aside.
  6. Place corn chips on a plate, top with few spoons of beans in sauce, guacamole, grated cheese or broken feta cheese, sliced chilli and jalapenos

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