Fully Loaded Bean Nachos

Fully Loaded Bean Nachos

Crunchy tortilla chips, flavourful chunky bean sauce, creamy avocado, flame-grilled serrano chillies, garlic and dill sour cream and crisp green spring onions. I love vegetarian nachos because they are easy to put together, use store cupboard ingredients, not to mention quick. This can be served as a main meal for 2 – 3 or as a side dish of 4 – 5, super filling and tasty.

I like to use cannellini beans as they are medium in size, slightly creamy in taste and soften up nicely without being floury, but use any beans you’d like. I mash the bean mixture a little bit, just to add a smooth creaminess but feel free to make the sauce to your liking.
This recipe makes enough beans for two recipes worth of nachos, and the bean sauce stores very well in the fridge.

I love using roasted serrano chillies from Gran Luchito, for there spicy smokiness though jalapenos work great. Another thing that makes these nachos is, seasoning the sour cream, the dill and garlic add a lovely herby, savoury taste.

I like to garnish mine with smashed avocado, fresh coriander, thinly sliced spring onions and hot sauce but feel free to garnish with anything you like.

Fully Loaded Vegetarian Nachos

Hunar Baig

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course, Side Dish

Ingredients

  

Bean Salsa

• 1 small chopped white onion
• 1-2 cloves chopped garlic
• 2 tbsp extra virgin olive oil
• 1 can cannellini beans (drained)
• 1 can chopped tomatoes
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp ground white pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp smoked sweet paprika
• 1/8 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp dried coriander
• 1 tsp sugar
• A splash of lemon juice

Dill Sour Cream Dressing

• 3 tbsp sour cream
• 1/4 tsp dried dill
• 1/8 tsp garlic granules
• Salt and pepper to taste

Other Ingredients

• 1 large bag lightly salted tortilla chips
• 200g grated cheddar cheese
• Jalapenos
• Smashed avocado (add lemon juice to stop browning)
• 3 thinly sliced spring onions
• A couple splashes of cholula hot sauce

Instructions

 

• Begin by frying the onion and garlic in oil, until starting to brown
• Add in the tomatoes and stir
• Put in the spices (besides the sugar) and a splash of water combine and bring to the boil, then turn down to a low heat pop on a lid and simmer for 5 minutes
• Next, add in the beans and cook for about 10 – 15 minutes or until the beans are soft
• Slightly mash the beans, but not completely mashed smooth

  Then add in the sugar and lemon taste and season if needed, and your beans are ready.
• Preheat an oven at 170 degrees Celcius

  On a baking tray place half of your tortilla chips, then the beans and cheese evenly and repeat with the other half of the ingredients and place in the oven for 10 – 20 minutes or until the cheese is melted and everything is hot
• Mix together all of the sour cream dressing ingredients togther
• Top with all of the sauces and toppings and enjoy

Notes

– Feel free to add or take away any toppings of your choice

– I love using flame-grilled serrano chilles instead of jalapenos

– The bean sauce can be used for two full portions of nachos and can be stored in the fridge

 

 

Keyword Cheese, Vegetarian