Loaded Vegetarian Nachos Recipe By Tasty Recipes

VEGETARIAN NACHOS RECIPE BY TASTY

Vegetarian Nachos Recipe by Tasty image

Here's what you need: oil, passata, large onion, celery stalk, carrot, smoked paprika, chilli powder, cumin powder, oregano, parsley, kidney bean, garlic, salt

Provided by Su Saga

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon oil
1 cup passata
1 large onion, chopped
½ celery stalk, chopped
½ carrot, chopped
½ teaspoon smoked paprika
½ teaspoon chilli powder
1 teaspoon cumin powder
½ teaspoon oregano
½ teaspoon parsley
2 cans kidney bean, rinsed and drained
2 cloves garlic, grated
salt

Steps:

Heat a large pot with oil, sauté the onion, celery and carrots till caramelised and golden.
Drain, rinse and set aside the kidney beans.
Pour in the passata, throw in the taco seasoning and allow the sauce to simmer and thicken.
Add the kidney beans, season and let the sauce bubble away till the beans combine with the Taco seasoning and the sauce thickens.
To serve:
Layer a large ovenproof dish with tortilla chips.
Spoon the kidney bean sauce over the chips to cover it.
Sprinkle generous amounts of grated cheese.
Bung the layered nachos into a preheated oven at 350*F for 15 mins.
Serve sprinkled with a fresh salsa or salad.
Drizzle over with a mayo dressing.
Spoon a huge dollop of sour cream on top, share and dig in.

Nutrition Facts : Calories 56 calories, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

LOADED VEGETARIAN NACHOS RECIPE BY TASTY

Loaded Vegetarian Nachos Recipe by Tasty image

Here's what you need: lentils, vegetable broth, salt, pepper, chili powder, cumin, garlic powder, dried oregano, corn, black beans, tortilla chips, shredded mexican cheese blend, shredded lettuce, tomato, red onion, jalapeñoes, fresh cilantro

Provided by Claire Nolan

Categories Appetizers

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
15 oz corn, 1 can, drained and rinsed
15 oz black beans, 1 can, drained and rinsed
1 lb tortilla chips
1 ½ cups shredded mexican cheese blend
1 cup shredded lettuce
1 cup tomato, diced
½ cup red onion, chopped
2 jalapeñoes, sliced
⅓ cup fresh cilantro, chopped

Steps:

Preheat oven to 350˚F (175˚C).
In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
Once cooked, mix in the corn and black beans.
On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
Add another layer of tortilla chips, lentils, and cheese.
Bake for 8-10 minutes, or until the cheese has melted.
Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
Enjoy!

Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams

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