Homemade Vegetarian Nachos

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Mmm yummy, refried beans. The garlicky and creamy unsung hero of the proteins. Now paired with a hot and sour pico de gio, salty guacamole, sour cream, and melted cheese… all in little nacho boats.

These are the perfect bite-sized portion of a balanced and healthy(sorta) delicious mouthful. It's a great meal to share with friends and family, it's a great finger food, it's all around just a great meal. And using JAR refried kidney beans instead of using meat, stops that awful heavy and bloated feeling you can get after a meal like this. 

 Pico de gio:

  • 500g quartered cherry tomatoes
  • 1 finely diced red onion
  • A handful of chopped coriander 
  • Juice of 1 lemon
  • 1 serrano / jalapeno chili deseeded and chopped
  • Salt to taste 

Prepare all the ingredients and combine. Season to taste and leave to marinate overnight. 

Guacamole:

  • 2 ripe mashed avocados
  • ½ finely diced white onion 
  • 1 tablespoon of olive oil
  • Celery salt 
  • A few drops of lemon/lime juice

Mashed avocados until they are almost whipped. They will become creamy and smooth. Incorporate the olive oil, lemon juice and celery salt while doing this. Fold in the diced onions. Taste to check seasoning. Serve immediately or cover with a light layer or extra virgin olive oil to prevent to top layer from browning. The lemon juice will also help prevent this.

Refried Beans:

  • 400g cooked JAR kidney beans
  • ½ finely diced white onion
  • 3 cloves of crushed garlic
  • 1 tablespoon of dried chilli flakes
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin 
  • Pinch of salt

Sweat the onions with the cumin, salt and paprika in a little bit of olive oil. Wait until the onions are nice and soft before adding your garlic, beans, and chili flakes. Cook for about 20minutes, while mashing the beans into the onion and garlic mixture, use a non-stick pan for this and add a little bite of extra oil if it sticks. 

Nacho Stacking:

Stack the refried beans between nacho chips, cover in cheese and pickled jalapenos and grill for 5 minutes at 180C until the cheese melts. Serve by adding your guacamole, pico de gio, sour cream, a sprinkle of chili flakes fresh coriander on top.

I also serve them in bowls on the table because they are delicious, and you will want more of them. Enjoy! 

With love from Megs,

Nutmeg's Kitchen

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