VEGETARIAN NACHOS
Up your nacho game with these flavoursome vegetarian nachos. Load up with all the tasty toppings and serve with easy homemade tortilla chips.
Despite containing a decent amount of mushrooms, these nachos don’t taste particularly mushroomy. Instead, they give a rich savoury flavour (also known as ‘umami’) and a meaty texture to the meal.
I definitely encourage you to try the homemade tortilla chips. They’re so easy to make and taste delicious too. I like how they don’t overpower all the other ingredients like store-bought chips can.
✔️ Delicious ✔️ Healthy ✔️ Filling… These vegetarian nachos definitely tick all the boxes for me. I hope you enjoy them too!
VEGETARIAN NACHOS
Up your nacho game with these flavoursome vegetarian nachos. Load up with all the tasty toppings and serve with easy homemade tortilla chips.
Ingredients
CHIPS
- 6 wholegrain tortillas (240g/8.5oz)
- 1 1/2 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
NACHO MIXTURE
- 300 g portobello mushrooms (10.6oz)
- 1 large red capsicum
- 1 large red onion
- 2 cloves garlic
- 2 tsp olive oil
- 3 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 420 g can mild chilli beans (14.8oz)
- 1 tsp vegetable stock powder
- 1/2 cup boiling water (125ml)
TO SERVE
- 1/2 cup plain, unsweetened yoghurt (125ml)
- 1/2 cup lite sour cream (125ml)
- 1 large avocado
- 1 large tomato
- 1 cup grated cheddar cheese (100g)
- 40 g rocket (1.4oz)
- Coriander (optional)
Instructions
Preheat oven to 180ºC (360ºF) bake and line two oven trays with baking paper.
MAKE CHIPS
Brush both sides of each tortilla with olive oil. Stack on top of each other and cut into 10 wedges, like a pizza. Arrange in a single layer on the prepared baking trays. Combine paprika, salt and pepper in a small bowl and sprinkle all over the chips. Bake for 6 minutes, then swap the positions of the trays and bake for a further 6 minutes, until browned and crisp.
COOK NACHO MIXTURE
Gently wipe the mushrooms clean with a paper towel. Dice mushrooms, capsicum and onion. Crush garlic.
Heat olive oil in a large frying pan over a medium heat. Add mushrooms, capsicum, onion and garlic and cook, stirring, for 5 minutes, until softened. Stir in tomato paste, oregano, cumin, paprika and chilli beans. Dissolve vegetable stock in boiling water and add to the pan. Simmer for 10 minutes, until sauce has thickened.
PREPARE TOPPINGS
Stir together yoghurt and sour cream. Mash avocado. Dice tomato.
SERVE
Top nacho mixture with sour cream sauce, avocado, tomato, cheese, rocket and coriander, if using. Serve with chips.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free tortillas. Choose gluten-free chilli beans and gluten-free vegetable stock powder.
INGREDIENT SWAPS: You could use button mushrooms instead of portobello mushrooms. You can use any colour capsicum, and red onion can be replaced with brown onion.
STORING AND REHEATING: Store chips in an airtight container. Store nacho mixture and toppings separately in the fridge. Reheat nacho mixture in the microwave or on the stove.
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2 Comments
Didn’t think this was going to be one for us when I received the recipes for menu 26 back in September last year but how wrong I was. Yum. You could almost be fooled into thinking you were eating mince instead of mushrooms. Those homemade tortillas are better than ones out of a packet too. This is on the menu this weekend for a casual night in. Can’t wait!
Haha yes, I regularly attempt to trick my partner into thinking he’s eating meat when it’s actually a vegetarian meal! Glad this one is a winner for you 🙂