Recipes
Mexican - Nachos
20 mins
20 mins
Serves 4
Serves 4
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Day.
This recipe is a traditional Mexican recipe and can be found in our Home Tried Favourites Recipe book.
Serve with guacamole, lettuce, dairy-free cheese, dairy-free sour cream (optional).
Print recipe
Ingredients
500g bag of corn chips
BEAN MIX
- 1 × 400g can of black beans
- 1 × 435g can of refried beans
- 1 × 400g can tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garlic
- 1/2 tsp cayenne pepper or
- Chilli powder
- 1/2 tsp dried oregano
SALSA - 3 large tomatoes
- 1/2 medium onion
- 1/3 red capsicum
- 1/3 green capsicum
- 1/3 yellow capsicum
- 1/3 small cucumber
- 1 tsp fresh coriander
- 1½ Tbs fresh lime juice
- 1½ tsp garlic, chopped or minced
- 1 tsp balsamic vinegar
Directions
- Mix black beans, refried beans and tomatoes and spices together in frying pan. Heat through.
- Finely dice all salsa ingredients and combine in bowl and mix well.
- Place corn chips on plate and cover with bean mixture. Top with salsa, guacamole (see our guacamole recipe) and optional extras.
