Vegetable Nachos
Since Milestones Night, this vegetable nacho recipe has been a total hit! It’s become a favourite because everyone loved the rich, satisfying flavours and the healthy twist it offers. We’re thrilled to share this crowd-pleaser with you—it’s perfect for family dinners or just a cozy night in. Enjoy the tasty goodness!
Ingredients:
- 1 Onion, chopped
- 1.5 tsp Garlic
- 2 Carrots, grated or chopped
- 1 can Chilli beans (mild)
- 1 can Black beans, drained and rinsed
- 1 can Lentils, drained and rinsed
- 1 can Tomatoes
- 1 packet Nacho mix
Method:
- Add a splash of oil in a pan over medium heat. Add onion, garlic and carrot and sauté until carrot softens and onion is translucent
- Stir in the can of chilli beans (including the liquid), the drained and rinsed black beans, and lentils.
- Pour in the can of tomatoes.
- Sprinkle in the packet of nacho mix and stir everything together to ensure it’s evenly distributed.
- Bring the mixture to a gentle boil.
- Reduce the heat to low and let it simmer for about 20-30 minutes, allowing the flavours to meld together. Stir occasionally to prevent sticking.
- Serve with tortilla chips, over rice, or as a filling for tacos or burritos.
Tips:
- Feel free to add other vegetables like bell peppers, zucchini, or corn for extra flavour and nutrition.
- Lentils and beans are excellent sources of plant-based protein and fibre. They are also rich in essential vitamins and minerals like iron, magnesium, and folate.
- Beans and lentils are known to support heart health due to their high fibre content, which can help lower cholesterol levels.
- This recipe freezes well. Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- You can use different types of beans or lentils based on what you have on hand. Kidney beans or pinto beans are good alternatives.
