Nachos are a big hit with my family. Introduced to our family by Nick, they have become a regular favourite, so it’s great to put this recipe up on the site so everyone can enjoy it whenever they please.
It’s a very easy recipe to make, we often have most of the ingredients on hand. Don’t be turned off making it if you were after one with meat, as it’s so delicious, you won’t even notice its absence.
Recipe by Nick at Leave Room for Dessert
2 tablespoons olive oil
2 onions, finely chopped
2 x 400g cans diced tomatoes
2 x 400g cans red kidney beans, rinsed thoroughly
1 teaspoon salt
1 teaspoon sugar
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons paprika
1/4 teaspoon chilli powder
shredded lettuce (approx 1 large leaf, or 40g per person)
corn chips (approx 40g per person)
grated cheese (approx 30g per person)
guacamole, avocado, tomato, sour cream and jalapenos, as desired
Combine salt, sugar and spices in a small bowl and set aside. Heat oil in a large saucepan over medium heat. Cook onions for 10-20 minutes (lowering temperature as needed), until soft and caramelized.
Add the tomatoes, kidney beans and spice mix to the onions and cook for 10-20 minutes on medium heat, until red kidney beans are softening. Roughly mash the mixture with potato masher.
Place shredded lettuce on a plate, followed by corn chips and then cheese. Place nacho mix on top and serve with sour cream, guacamole, avocado, tomato and jalapenos as desired.