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Nachos are an easy, quick and fan favourite dish around here! AND as an added bonus, they can be super nutritious if you know how to make them!

Leave out the mince meat, cheese and sour cream, and pack in the veggies and guacamole and you have a balanced, tasty and nutrient dense meal the kids will love!

 

 

This vibrant meal comes together fast and can be varied to whatever you have on hand. Don’t have kale, use spinach or silverbeet. No kumara? Add more carrot or try some pumpkin!

 

Print Recipe
Ultimate Plant Based Nachos
Nachos are a firm favourite in our home. They're also a wonderful vehicle for loads of veggies when you make them right!
Course dinner
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course dinner
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a large saucepan, heat oil and saute onion for 2 minutes.
  2. Add all the spices and cook for another minute.
  3. Add tinned tomatoes, kumara and carrot and simmer on low for 15-20 minutes until veggies are soft (but not mushy). Add 1/4-1/2 cup of water if needed.
  4. Add corn kernels, chopped kale, bean mix and lentils, then mix well to combine and heat through. Season with salt and pepper.
  5. Place corn chips into four bowls, top with hot nacho mix and then add your favourite accompaniments. Mine are a generous dollop of guacamole, some thick plain coconut yoghurt (can use sour cream), fresh coriander and some chilli flakes.