6 September 2021

Nachos are a quick and easy way to get loads of vegetables into a meal. Have you tried vegetable nachos before by swapping out the meat for beans?The clean up is even a little easier as there are no sticky meat oils. 

Serves 5-6


  • 500g lean ground beef (for a vegetarian option use kidney and black beans)
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 tin crushed tomatoes
  • 1/4 cup water
  • 1 onion
  • Pinch of salt and pepper
  • 1 tin kidney beans
  • ½ cup corn kernels (frozen or tinned)
  • 1 carrot grated
  • A handful of mushrooms chopped
  • Edam cheese grated
  • Corn chips



1) Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add onion. 

2) Add the chili powder, cumin, oregano, garlic powder, and salt and pepper to the meat. Cook until the meat is well browned, about 6-8 minutes.

3) Add the chopped tomatoes, corn, grated carrot and mushrooms. Cook until tender.

4) Reduce the heat to medium. Add the water. Stir to combine. Cook for 7-8 minutes until thick. Remove from the heat.

5) Serve mince mixture with corn chips (or a wrap), and cheese on top! Serve with Greek yogurt for a healthier alternative to sour cream

* For the vegetarian option swap out the beans for the meat! It makes for quicker cooking and a lower cost!


Download the recipe