Vegetarian nachos

Red beans and mushrooms, oh my!

  • 45 mins cooking
  • Serves 4
  • Print
This delicious vegetarian nachos recipe is loaded with red beans, mushrooms, corn and capsicum for a fully-loaded and delicious feed.


  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 medium red capsicum (bell pepper) (200g), chopped finely
  • 200 grams (6½ ounces) button mushrooms, sliced thickly
  • 200 grams (6½ ounces) swiss brown mushrooms, sliced thickly
  • 30 grams (1 ounce) taco seasoning
  • 400 grams (12½ ounces) canned kidney beans, drained, rinsed
  • 300 grams (9½ ounces) canned corn kernels, drained, rinsed
  • 375 grams (12 ounces) bottled mild thick and chunky salsa
  • 330 grams (10½ ounces) corn chips
  • 1/2 cup (50g) pizza cheese
  • 1/2 cup (125g) guacamole or avocado dip
  • 1/2 cup (140g) sour cream
  • 1/2 cup loosely packed fresh coriander (cilantro) sprigs


  • 1
    Heat oil in a large saucepan over medium heat; cook onion, capsicum and mushrooms, stirring, for 5 minutes or until softened. Add taco seasoning; cook, stirring, 1 minute or until fragrant.
  • 2
    Add beans, corn, and salsa to pan; bring to the boil. Reduce heat to low; simmer, 5 minutes or until sauce thickens. Season to taste.
  • 3
    Meanwhile, preheat grill (broiler).
  • 4
    Place corn chips in a large ovenproof dish (or into four ovenproof serving dishes); sprinkle with cheese. Grill about 3 minutes or until cheese melts.
  • 5
    Serve corn chips immediately, topped with bean mixture, guacamole, sour cream and coriander.

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