Zingy vegetarian nachos recipe

Zingy vegetarian nachos

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

Ingredients

Zingy vegetarian nachos
Serves 4/5 people

Time to prep 20-30 minutes.
Time to assemble 2-5 minutes.

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!
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