Vegetarian Nachos

Simple, delicious vegetarian nachos that take less than 30 minutes, the perfect #MeatFreeMonday dinner dish.


  • 2 tsp olive oil
  • 350g button mushrooms, diced
  • 1 large red capsicum, diced
  • 1 large brown onion, diced
  • 2 cloves garlic, crushed
  • 3 Tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 420g can mild chilli beans
  • 1 tsp vegetable stock powder
  • ⅔ cup boiling water
  • 1 cup grated Meadow Fresh Edam Cheese
  • 1 avocado, mashed
  • ½ cup Meadow Fresh Traditional Sour Cream 
  • Large handful of fresh coriander (optional) 

Nacho Chips

  • 6 tortillas
  • 1 ½ Tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp salt 


Make nacho chips: Preheat oven to 180ºC bake and line two oven trays with baking paper. Brush both sides of each tortilla with oil. Stack on top of each other and cut into 10 wedges, just like a pizza. 

Arrange in a single layer on prepared trays. Sprinkle oregano and salt all over the chips. Bake for 6 minutes, then swap the positions of the trays and bake for a further 4-6 minutes, until browned and crips. 

Allow to cool, then transfer to an airtight container and store for up to a week (if not using immediately). 

Add oil to a large high-sided frying pan on medium heat. Add mushrooms, capsicum, onion and garlic and cook, stirring, for 5 minutes, until softened. Stir in tomato paste, cumin, oregano, paprika and chilli beans. Dissolve vegetable stock in boiling water and add to pan. Simmer for 10 minutes, until sauce has thickened. Season to taste with salt and pepper. 

Serve nacho mixture on homemade chips. Top with cheese, avocado, sour cream and coriander, if using. 


  • You can use a mixture of different mushrooms if you prefer. Try portobello, button and swiss brown. 
  • Add some extra fibre by using wholegrain tortillas for the nacho chips. Gluten-free tortillas work well too. 
  • Nacho chips can be made several days in advance and stored in an airtight container until required.