Veggie Nachos

Bringing to you the perfect quick winter meal – these veggie nachos seriously hit the spot , especially in the cold rainy weather. Use this recipe as a base and make it your own  maybe adding roasted sweet potato instead of corn chips, or using a lean beef mince if you want some animal protein. I am ready to be criticised for putting coriander in my guacamole but no regrets- it is delicious. 



1 packet corn chips

1 cup chopped tomatoes

1 can mixed beans

1/2 block tempeh or tofu ( pre cooked in olive oil and tamari or soy)

1 cup shredded mozarella ( try goats cheese if you are more sensitive to dairy or for dairy free just leave as is and double the guac on top + cashew cheese!)

salt and pepper

1 avocado

1 tbsp olive oil

1 lemon juiced

1/2 cup chopped fresh coriander

*Note: you can add any other veggies in here, I love using finely chopped carrot , capsicum and green beans for extra veggies!


  1. Preheat the oven to 180 degrees
  2. Lay corn chips, tomatoes, beans , cheese, salt and pepper in a baking dish and bake for 20-30 minutes or until golden and melted ( + any extra veggies you like)
  3. In a small bowl combine avocado, lemon juice, olive oil, coriander, more salt and pepper and chilli flakes if you like spice

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