Vegetarian Nachos
The ultimate comfort food, Vegetarian Nachos are a flavorful and healthy twist on a classic favorite. Packed with rich spices, hearty beans, and topped with your favorite ingredients, they make for an easy weeknight dinner or a fun snack for gatherings. You won’t be able to resist making this delicious dish tonight!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Cutting Board
Ingredients
- 2 Tablespoon Olive oil
- 1 large Onion (diced)
- 1 medium Carrot (grated)
- 2 cloves Garlic (crushed)
- 1 Tablespoon Smoked paprika
- 2 teaspoon Cumin
- 1 teaspoon Coriander
- 2 teaspoon Cocoa powder
- ½ teaspoon Chili flakes
- 1 Tablespoon Soy sauce
- 1 cup Vegetable stock
- 1 Tablespoon Brown sugar
- 400 grams Kidney beans (canned)
- 400 grams Lentils (canned)
- 800 grams Diced tomatoes
Instructions
- Prep: Dice the onion, grate the carrot and crush or finely slice your garlic.
- In a large fry pan, heat the oil over medium heat. Sauté the onion and grated carrot until soft, fragrant, and a little caramelized.
- Add the garlic, paprika, cumin, coriander, and cocoa powder, sauté for one minute.
- Add the soy sauce and vegetable stock, brown sugar, and tomatoes; bring to the boil.
- Add the lentils and kidney beans, simmer for ten to fifteen minutes.
- Optional: Mash if desired before serving, breaking up the beans a bit to help with texture.
- Serve with corn chips and your favorite nacho toppings.
Notes
- Tip 1: Take the time to sauté the onions and carrots until they just start to go golden for a better-flavored bean nacho mix.
- Tip 2: Try a masher! Beating the beans a little with a masher helps a lot!
- Tip 3: Use this vegetarian nacho mix as a base for other meals, like wraps or quesadillas.
- Tip 4: This bean-based vegetarian nacho mix can freeze for up to four months.
- Tip 5: For a gluten-free option, use Tamari instead of soy sauce.