Nachos Seasoning (makes 1 serve)
- 1 tbsp sweet paprika
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp olive oil
- 3 x 400g cans of drained beans (note 1)
- 2 tbsp tomato paste
- Corn chips
- Grated cheese (preferably freshly grated as it has no emulsifiers and melts better)
- 1/4 shredded red cabbage
- 2 diced tomatoes
- 1 cup cooked corn (I used frozen)
- 1/2 bunch coriander, stalks removed
- 1 lime cut into wedges
- 1 avocado mashed
- 2 tbsp sour cream
- Jalapeños (optional)
- Sliced green chilli (optional)
- Preheat oven to 200c (or 180c fan forced).
- Heat oil in large skillet on medium heat.
- Add beans and heat through for 1 minute.
- Add nachos seasoning ingredients. Cook stirring 30 seconds.
- Add tomato paste and 1/2 cup of water. Cook 5-6 minutes.
- Arrange corn chips on a platter or individual oven safe bowls. Top with bean mixture and cheese. Bake for 3 minutes or until the cheese is molten.
- Remove from oven carefully using oven mitts.
- Serve with red cabbage, tomato, corn, coriander, lime, mashed avocado, sour cream, jalapeños and sliced green chilli if using (note 2).
Note 1 – I love black beans or kidney beans in this recipe but you use any you have on hand, cannellini, four bean mix or chickpeas work equally well.
Note 2 – If I am serving the nachos on a platter, I like to serve the salads and condiments on the side in the centre of the table for everyone to load up.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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