What are the main ingredients in Vegetarian Cheesy Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Vegetarian Cheesy Nachos?

Calories: 1146, Carbs: 112 grams, Fat: grams, Protein: 36.7 grams, Sugar: 23.4 grams, Salt: 2446 grams

How do I prepare Vegetarian Cheesy Nachos?

NACHO FILLING: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the corn, the NOMU spice blend, and 80ml of water. Simmer until slightly thickened, 6-7 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat. ASSEMBLE THE TROOPS: Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes. WHILE THE NACHOS ARE BAKING…: Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Stir through the diced tomato, a squeeze of lime juice (to taste), ½ the picked coriander, and seasoning. CHEESY FEAST: For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Serve with any remaining lime wedges on the side. Get stuck in, Chef!

What should be prepared from my kitchen to make Vegetarian Cheesy Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Vegetarian Cheesy Nachos

Hello, nacho lovers! Get ready for this ultimate vegetarian nacho dish. Crunchy corn nachos are piled high with juicy tomatoes, black beans, sweet corn, and a blend of mozzarella & cheddar cheese. Topped with creamy avocado & a squeeze of fresh lime. It’s sure to make your taste buds dance, Chef!

Vegetarian Cheesy Nachos

with black beans, avocado & fresh lime

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Cooked Chopped Tomato
Corn
Fresh Coriander
Grated Mozzarella & Cheddar Cheese
Heirloom Corn Nachos
Lime
Limes
NOMU Mexican Spice Blend
Onion
Onions
Pickled Sliced Jalapenõs
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the corn, the NOMU spice blend, and 40ml of water. Simmer until slightly thickened, 4-5 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
Halve the avocado and set aside half for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Stir through the diced tomato, a squeeze of lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Serve with any remaining lime wedges on the side. Get stuck in, Chef!

Onion - 1
Cooked Chopped Tomato - 100g
Black Beans - 60g
Corn - 50g
NOMU Mexican Spice Blend - 15ml
Heirloom Corn Nachos - 80g
Grated Mozzarella & Cheddar Cheese - 80g
Avocado - 1
Tomato - 1
Lime - 1
Fresh Coriander - 4g
Pickled Sliced Jalapeños - 15g

Download the Recipe

Serves 2

NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the corn, the NOMU spice blend, and 80ml of water. Simmer until slightly thickened, 6-7 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Stir through the diced tomato, a squeeze of lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Serve with any remaining lime wedges on the side. Get stuck in, Chef!

Onion - 1
Cooked Chopped Tomato - 200g
Black Beans - 120g
Corn - 100g
NOMU Mexican Spice Blend - 30ml
Heirloom Corn Nachos - 160g
Grated Mozzarella & Cheddar Cheese - 160g
Avocado - 1
Tomato - 1
Lime - 1
Fresh Coriander - 8g
Pickled Sliced Jalapeños - 30g

Download the Recipe

Serves 3

NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the corn, the NOMU spice blend, and 120ml of water. Simmer until slightly thickened, 8-9 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
Halve the avocados and set aside one of the halves for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Stir through the diced tomato, a squeeze of lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Serve with any remaining lime wedges on the side. Get stuck in, Chef!

Onions - 2
Cooked Chopped Tomato - 300g
Black Beans - 180g
Corn - 150g
NOMU Mexican Spice Blend - 45ml
Heirloom Corn Nachos - 240g
Grated Mozzarella & Cheddar Cheese - 240g
Avocados - 2
Tomatoes - 2
Limes - 2
Fresh Coriander - 12g
Pickled Sliced Jalapeños - 45g

Download the Recipe

Serves 4

NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the corn, the NOMU spice blend, and 160ml of water. Simmer until slightly thickened, 8-10 minutes (stirring occasionally). Add a sweetener and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
Halve the avocados and remove the pips. Scoop the avocado flesh into a bowl and mash with a fork. Stir through the diced tomato, a squeeze of lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). Dollop over the tangy guacamole, and garnish with the remaining coriander. Serve with any remaining lime wedges on the side. Get stuck in, Chef!