Fully Loaded Veggie Nachos

Fully Loaded Veggie Nachos, Serves 4

What could be better for a Meatless Monday dinner than cheesy veggie nachos? Lightly salted corn chips are topped with a flavour-packed capsicum and kidney bean chilli, handfuls of Colby cheese, sour cream and a little jalapeño kick!
If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Servings 4



  • 1 can kidney beans drained & rinsed
  • 2 capsicums thinly sliced
  • 1 drizzle of oil ^
  • 60 g tomato paste
  • 1 pack taco 'bout flavour Mexican spices
  • 1 can crushed tomatoes
  • 1 cup vegetable stock ^


  • 250 g Colby cheese grated
  • 1 pack cheeza-peño tortilla crisps
  • 125 g sour cream
  • 30 g sliced jalapeños

Pantry Staples


    • Preheat oven grill to high.
    • Drain and rinse beans. Slice capsicum. Heat oil in frypan on high heat. Cook capsicum with a pinch of salt for about 5 minutes, until slightly charred. Reduce heat to medium-high and add remaining chilli ingredients. Simmer, stirring occasionally, for about 10 minutes until reduced and thickened.
    • Grate cheese.
    • Arrange corn chips on a foil-lined oven tray, top with chilli mixture, dollop over sour cream and sprinkle with cheese. Grill for 4-5 minutes, until cheesy is melted and golden.
    • Top nachos with sliced jalapeños and dig in.
    Calories: 667kcal

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