And here we are in September, I’m already feeling the chill in the air and I’m looking forward to all the food that Autumn brings. Soups, pies, stews, casseroles and comfort food, that is my September. So I’m kicking it off with some tasty comfort food, these fully loaded veggie nachos. A quick post, as we are getting ready for our girl starting secondary school tomorrow! This is our favourite, lazy Saturday snack food. We sometimes have these on movie night but now that my girl is completely hooked on X factor, these are on the menu for Saturday nights!
We’ve been eating less meat these days so I’m not very keen on meat in nachos anymore. I’m all about the veggies with these nachos. This always goes down a treat with everyone. No one ever misses meat in these. These fully loaded veggies nachos are so big on flavour, they are quite filling too so could probably pass as a weekend lunch. I may have passed them off as lunch once or twice! That’s always a nice little surprise for my girl.
You can make these in no time at all, they are quick and easy to make and even the salsa is made in a flash. You can of course change the veggies if you want, but I find that peppers hold up the best. I make mine in my well seasoned, trusty skillet but you could use any oven proof dish. A baking tray would be good too but you may not get that deep layer effect that you get in the skillet. As always be mindful of chillies with kids, I use very little jalapeño for my girl or leave a section free of chilies altogether. You can always add them when you serve or try pickled jalapeño for serving.
The extras make these fully loaded veggie nachos, chopped avocado, sour cream, some crumbled feta – because more cheese is always good right? I also add more coriander and some spring onions. But the salsa has to the best topping of all. I keep this salsa chilli free for my girl but you could add half a finely green jalapeño to make it nice and spicy. This salsa is really good, if you have any leftover it’s really great with your avocado toast or I like it with my scrambles eggs, weird I know! I hope you enjoy these loaded veggie nachos as much as we did, and if anyone can find a cure for tween addiction to X Factor, I’m all ears x
Loaded Veggie Nachos
- 180 g nachos
- 185 g mature cheddar cheese grated
- 1 x 400 g can refried beans
- 1/2 red onion (50g) thinly sliced
- 1/2 a red pepper thinly sliced
- 1/2 a yellow pepper thinly sliced
- 1 tsp olive oil
- A small handful coriander leaves roughly chopped
- 1/2 green jalapeño sliced
For the salsa
- 300 g ripe tomatoes chopped
- 1/2 a red onion (50g) finely chopped
- 1/2 tbs red wine vinegar
- 1 lime, the juice of
- 1/4 tsp sea salt
- A handfull of coriander leaves chopped
- 1/2 a green jalapeño thinly sliced
- 1 small avocado chopped
- 50 g feta cheese crumbled
- sour cream
- coriander leaves
- lime wedges
- 2 or 3 spring onions chopped
- Heat the oven to 200 degrees C / 390 F
- Brush a well seasoned skillet with the olive oil. Lay down a layer of nachos, spread about a third of the grated cheese over the nachos then add a few heaped tablespoons of the refried beans. Now place half of the red onion and half of the red and yellow peppers around the nachos. Add a few slices of the jalapeño.
- Top with another layer of nachos and repeat until you have used all the ingredients. Sprinkle the remaining cheese on top and some of the coriander leaves. Bake in the oven for 10 to 15 minutes until the beans are hot and the cheese has melted.
- While you are waiting for the nachos, make the salsa. Add all the ingredients to a bowl, mix well and keep in the fridge until you are ready to serve.
- When the nachos are done serve immediately with a crumbling of feta cheese, chopped avocado, spring onions, lime wedges, sour cream and a few more jalapeño slices if you like it really hot!
*Please note, calories quoted are for a generous serving of 4 and are approximate, they do not include toppings.