The Dinner Planner


Vegetarian Nachos

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Prep Time 5 minutes
Cook Time 15 minutes
Servings 4


  • 1 230g packet corn chips
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 1 400 gram tinned black beans
  • 1 red capsicum - cut into 1cm dice
  • 1 corn cob - husk removed and kernals cut off
  • 1 zucchini - cut into 1cm dice
  • 3 tomatoes - diced
  • 1 cup grated cheese
  • 1 avocado - mashed
  • 2 tbsp sour cream
  • 1 lime - juiced
  • 1 jalepeno - seeds removed and finely diced
  • coriander



  • Dice the capsicum, zucchini, and tomatoes. Remove the husks from the corn and cut off the kernals.


  • Preheat oven to 200C
  • In a large bowl add the beans, capsicum, zucchini, corn, tomatoes, taco seasoning and olive oil. Season with salt and pepper and toss to combine.
  • Spread the corn chips on a large oven tray. Cover with cheese. Top with the bean and veggie mix. Bake in oven for 15-20 minutes.
  • Meanwhile make the Avocado and Jalepeno crema by combining the mashed avocado, sour cream, lime juice and jalepeno in a small bowl. Season with salt,
  • To serve, dollop crema on top of nachos and garnish with coriander.

Tips and Variations



Calories: 555kcal | Carbohydrates: 50g | Protein: 14g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 314mg | Potassium: 578mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2000IU | Vitamin C: 78mg | Calcium: 241mg | Iron: 1mg

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