Pace those tummies!

Nachos are everyone’s favourite!

You can go vegetarian or you can add cooked/shredded meats to nachos for a meaty version. You can even dress your nachos with a meaty Chilli instead of just shredded meat. Crispy bacon is another quick option to add meats to vegetarian nachos. Even the tortillas, can be different types and different colours. Variety is always good and change is better than always serving the same old options..


Serves: 6
  • 6 cups your preferred Tortilla crisps
  • 1 can black beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 1/4 cup tomato salsa (recipe in links below)
  • 3 tbsp pickled jalapeno slices
  • 1 1/2 cups shredded spicy Colby Jack cheese or Cheddar cheese or a mix of both
  • 3 tbsp fresh coriander, finely chopped
  • Shredded Meat (optional)
  • 1 cup sour cream
  • 1 recipe guacamole (see recipe links below)
  • 1/2 clove garlic
  • Juice of 1 lime
  • 1/4 cup tomato Salsa extra
  • Salt & Black pepper

Preheat oven to 360F. Spread the crisps on oven proof serving dish.

Cook the black beans with some onions and olive oil until the onions are translucent and the beans are heated through.

In a small bowl, combine the cooked beans and tomato salsa, mix and spoon over the crisps. Add the meats if using. It is best to alternate layers of crisps and bean topping. top with pickled jalapeno slices. Sprinkle the top with cheese and bake in preheated oven for 10 minutes or till the cheese is melted.

Meanwhile, in a small bowl, combine sour cream and 2 tbsp chopped coriander. Set aside.

Make Guacamole or a Mashed Avocado Dip: In a separate bowl, mix mashed avocado, minced garlic, finely chopped chilli, chopped coriander and lime juice. Set aside. To serve, you can either top the ready Nachos with the cream mixture and avocado, or place all accompaniments in small bowls next to the nachos. Serve warm.

Relative Links

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