All In Veggie Nachos

by Buffy-Ellen Gill

These nachos feature an amazing amount of fresh veggies, while still being tasty and satisfying. They are super versatile, high in protein, and perfect for the family, flatmates, footy night or even date night! Holy moley, we are loving these nachos!


215g corn chips

Kidney bean mix:

  • 1 tbsp Chantal coconut oil
  • 1 1/2 red onions, diced
  • 2 cloves garlic, crushed
  • 1 can Chantal kidney beans, drained
  • 3 tbsp Chantal tomato paste
  • 1 tsp Chantal cumin powder
  • 1/2 tsp Chantal fine sea salt
  • 1/4 tsp Chantal chilli powder

Veggie toppings:

  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1 green chilli, sliced
  • 1 c vegan cheese (see notes)

To finish:

  • 1 avo, diced
  • Coconut yoghurt
  • Coriander, stalks finely chopped, leaves roughly chopped
  • Lime quarters
  • Sliced iceberg lettuce


  1. Heat coconut oil in a pan, add onion and garlic and sauté for 2 minutes until soft and clear, then add kidney beans, tomato paste, spices, and stir until mixed through.
  2. Pour corn chips into a baking dish in one thin even layer. Top with spoonfuls of the bean mix, then sprinkled over the capsicum, fresh tomato, red onion, green chilli, and cheese.
  3. Place in oven and bake for 10-12 minutes until cheese is melted and golden.
  4. Remove, top with avocado, dollops of coconut yoghurt, coriander, and serve with lime quarter and sliced iceberg lettuce on the side. DELICIOUS!

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