Recipe: Mega Veggie Nachos

Yes, I used the word ‘mega’ in the title. It was a toss-up between that or ‘epic’; I promise you big things with this recipe. This is one of my favourite meals ever. In fact, I’ve just eaten it two nights in a row. Oops.

When following my recipe, please note that I am not really big on measuring when cooking, so a lot is estimation. My recipe has a few vagueries, such as ‘handful of suchandsuch’ and ‘squeeze of soandso’. It’s all down to personal taste and the recipe is easily altered to suit yours, e.g.

Make it as spicy or mild as you like. I prefer hot salsa – the spicier, the better! Unfortunately, my local supermarkets were all out of fresh chillies, so I had to use dried this time – just a few shakes. I think my housemate was glad though, as she could actually eat my nachos this time! I also like to top the nachos with sliced jalapenos. Omit the chilli and jalapenos for sensitive mouths.

Make it as simple or jam-packed as you like. Use as few or as many of the optional veggies as you like. I prefer to add all the extra veggies as the leftovers are then great for tacos or burritos too. It is also a little different and more interesting than standard beans and cheese nachos recipes. But if you want to stick to more ‘traditional’ nachos, then the standard recipe is delish on its own too!

Use whatever style corn chips you like. I prefer plain/lightly salted corn chips not just because I like them better in general but the mix has enough taste without artificially flavoured corn chips.

Make it vegan. Just eliminate the cheese and sour cream, or use vegan substitutes.

I know it looks like loads of ingredients but a lot of it is stuff you will already have in your pantry/fridge. However, due to the use of canned ingredients, this recipe will almost feed an army, so invite some friends around to share, or make sure you have a really big Tupperware container and some space in your freezer!


1 Tbsp olive oil
1 x 435g can refried beans
1 x 400g can kidney beans, drained and rinsed
1 x 400g can diced tomatoes
1 x 300g jar chunky tomato salsa
1 small red onion, diced
1 red pepper, cut into strips or chunks
1 red chilli (seeds removed), diced
Handful cherry tomatoes, diced
1 ripe avocado
150ml sour cream
Few drops Tabasco sauce
1 large bag plain corn chips
½ cup cheddar cheese, grated
Sliced jalapenos (optional)

Optional Veg

Use any or all of these ingredients to add extra veggie goodness to the mix!
1 small courgette, diced
Handful baby corn, cut lengthways
Handful broccoli
Handful mange tout


  1. Pre-heat oven to 190 degrees.
  2. Heat oil in a large pan or wok. Fry onion on medium heat until lightly browned, then add chilli, red pepper, broccoli, baby corn and half the cherry tomatoes. Fry for 2-3 minutes until starting to soften. (If making basic recipe, skip to step 4.)
  3. Add courgette and mange tout. Fry for further 2 minutes.
  4. Add the kidney and refried beans and stir until well combined.
  5. Once starting to heat through, pour in tinned tomatoes and half the salsa and stir until well combined. Reduce heat and simmer for 5-10 minutes.
  6. Scatter corn chips in oven proof dish, with a hole in the middle and making sure bigger chips are around the edges. Scoop as much nachos mix as desired into middle of corn chips.
  7. Sprinkle grated cheese over nachos and corn chips. Bake in oven for 5-10 minutes, until cheese melts and chips are just starting to brown. Check regularly as chips will burn quickly if left too long!
  8. Whilst this cooks, scoop out avocado and mash in small bowl. Mix in a few dollops of sour cream and a few drops of Tabasco sauce in as desired.
  9. Remove nachos from oven and top with remaining salsa, avocado mix and remaining cherry tomatoes. Sprinkle with jalapenos if desired.


Nachos 2


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