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Vegetarian loaded nachos

Serves 4
Prep time: 10 mins
Cooking time: 25 mins

Nacho average dinner! We guarantee this simple weeknight meal will have kids at the table before you can even say "dinner's ready!" 



  • 1 red onion, finely diced
  • 2 cloves garlic, minced
  • 1 capsicum, deseeded and diced
  • 2 Tbsp Mexican seasoning
  • 2 cans mixed beans, drained
  • 1 can whole peeled tomatoes
  • 4 cups corn chips
  • 1 cup grated cheese
  • 2 avocados, diced
  • 2 large tomatoes, deseeded and diced
  • ½ cup fresh coriander
  • Juice of 1 lime
  • ¼ cup pickled jalapenos
  • ½ cup sour cream

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View the method

  1. Preheat oven to 200 degrees celsius. In a pan, saute ½ the diced red onion and minced garlic with a drizzle of olive oil. After 2-3 minutes, add the capsicum and cook for a further 2-3 minutes or until softened.
  2. Stir in the Mexican seasoning, beans and tomatoes, breaking the tomatoes up with a spoon. Season to taste, and simmer for 5-10 minutes or until thickened slightly.
  3. Spread the corn chips on a lined baking tray. Sprinkle with cheese and bake for 10 minutes or until lightly golden and crisp.
  4. In a bowl, make the salsa by lightly stirring together the remaining red onion, avocado, tomato, coriander and lime juice. Season to taste.
  5. To assemble the nachos, spread the bean mixture over the corn chips. Top with the salsa and garnish with jalapenos and sour cream. Serve immediately.
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