Linda’s Easy Bean and Veggie Nachos

Posted on September 8, 2025 by Administrator
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Easy Bean and Veggie Nachos

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Prep Time 29 minutes
Course Main Course
Cuisine Plant Based

Ingredients
  

  • 1 brown onion, finely diced
  • 1 chilli, finely diced (optional, depending onheat preference)
  • 2 carrots, peeled and grated
  • 1 capsicum, core and seeds removed and finely diced
  • 1 tablespoon Mexican spice mixtablespoon Mexican spice mix
  • 1 can mild/medium chilli beans
  • 1 tin chopped tomatoes

To serve

  • 1 avocado
  • 1 juice of ½ lemon,
  • 1 bag cornchips
  • 1/2 iceberg lettuce shredded
  • 3 tbsp chopped coriander leaves and stalks (optional)

Instructions
 

  • HEAT A DRIZZLE OF OIL IN A LARGE, OVEN-PROOF FRY-PAN ON MEDIUM-HIGH HEAT. COOK ONION FOR 3–4 MINUTES, UNTIL GOLDEN. ADD CHILLI (IF USING), CARROTS AND CAPSICUM AND COOK FOR A FURTHER 4–5 MINUTES, UNTIL VEGGIES ARE SOFT (ADD A SPLASH OF WATER IF VEGGIES START TO STICK).
  • STIR IN MEXICAN SPICE MIX, CHILLI BEANS AND TOMATOES AND SIMMER FOR ABOUT 5 MINUTES, UNTIL SAUCE HAS THICKENED LIGHTLY. SEASON TO TASTE WITH SALT AND PEPPER.
  • IN A SMALL BOWL MASH AVOCADO WITH 1–2 TEASPOONS LEMON JUICE. SEASON WITH SALT AND PEPPER.
  • PLACE A HANDFUL OF CORN CHIPS INTO EACH BOWL AND SPOON OVER THE BEAN AND VEGGIE MIXTURE. TOP WITH A SMALL HANDFUL OF SHREDDED LETTUCE, MASHED AVOCADO, AND CORIANDER.
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