Zingy vegetarian nachos recipe

Zingy vegetarian nachos recipe

A super tasty, spicy vegetarian nachos recipe (although you can add some meat if you prefer!) with homemade guacamole and salsa.

This recipe will take around 20 minutes to prep and serve 4-5.


  • For garnish/finished product:
  • Tortilla chips – plain/salted flavour
  • Red onion x 1 – chopped
  • Cheese – Grated
  • Coriander – chopped
  • Chopped fresh chilli (for extra heat if wanted)
  • Sour Cream
  • For guacamole:
  • Advacado x 1
  • Tomato – deskinned/seeded
  • Birds eye chilli x 1
  • Lime – 1/2 juice only
  • Coriander x handful
  • small white onion x 1/2
  • For salsa:
  • Tinned chopped tomatos
  • Red Onion x1 – finely chopped
  • Lime – 1/2 juice only
  • Red Pepper – 1/2 deseeded – Finely chopped
  • 2 tbsp white sugar

How to make zingy vegetarian nachos:

  1. Scrape out the advocado into a bowl, add the deseeded tomato, chilli (whole for more heat, or deseeded for less), onion, coriander and lime juice and blend into a smooth puree, add seasoning to taste. Set to one side.
  2. For the salsa, put the chopped onion and red pepper into a hot saucepan with a little oil, fry gently till onions turn trans lucent, add the tinned tomatos, lime juice, and the sugar to the pan and cook for a further 10-15 minutes on a medium heat, season to taste. Allow to cool. Salsa can either be blended for a smooth salsa or left chunky for more texture.
  3. For assembly, add the tortilla chips in a pile to a plate, sprinkle over the salsa, onion, cheese, fresh chillis and coriander. Spoon the sour cream and guacamole around the edges of the plate for dipping!
  4. If you don’t fancy going vegetarian you can always add some small strips of grilled chicken!