Recipe: Appetizing Vegetarian nachos

Vegetarian nachos. Of course it's up to you to serve these vegetarian nachos as an appetizer instead of a main meal, but where would the fun in that be? Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips.

High quality store-bought tortilla chips can be used in place of the fresh, but the chips will. Heat a drizzle of olive oil in a large frying pan (preferably ovenproof) on medium heat. While the nachos are baking, make the avocado sauce and prepare the garnishes. You can have Vegetarian nachos using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegetarian nachos

1. It's 1 tablespoon of extra virgin olive oil.
2. You need 1 of brown onion, thinly sliced.
3. It's 2 of garlic cloves, crushed.
4. Prepare 2 teaspoons of ground coriander.
5. Prepare 1 teaspoon of ground cumin.
6. It's 1 of zucchini, finely chopped.
7. It's 400 g of can finely chopped tomatoes.
8. Prepare 2 tablespoons of tomato paste.
9. Prepare 2 of x 400g cans brown lentils, drained, rinsed.
10. You need 2 of x 130g packets nacho cheese tortilla corn chips.
11. It's 1 cup of pizza cheese.
12. You need 1 of avocado, sliced.
13. You need 250 g of cherry tomatoes, halved.
14. You need 1 of small red onion, halved, thinly sliced.
15. You need 1 of fresh jalapeno chilli, halved, sliced.
16. It's of Sour cream, serve.
17. It's of Fresh coriander leaves, to serve.
18. It's of Lime wedges, to serve.
19. It's of Mild paprika, to serve.

Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over! This recipe is SO delicious, simple and undetectably vegan.

Vegetarian nachos instructions

1. Preheat grill on high..
2. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 4 minutes or until just softened. Add garlic, ground coriander and cumin. Cook, stirring, for 30 seconds or until fragrant. Add zucchini. Cook for 1 minute. Add chopped tomatoes and tomato paste. Bring to a simmer. Reduce heat to medium-low. Add lentils. Cook, stirring occasionally, for 8 to 10 minutes or until mixture thickens..
3. Meanwhile, place chips on large baking tray. Top with cheese. Bake for 2 minutes or until golden..
4. Top cheese with lentil mixture, avocado, cherry tomato, red onion, chilli and avocado. Sprinkle with fresh coriander. Sprinkle with paprika. Serve with sour cream and lime..

Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Ultra-cheesy, spicy and fully loaded, better than a restaurant! In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Vegetarian nachos fit that profile perfectly.👌🏻. So back to this vegetarian nacho recipe!

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