Vegetarian Nachos Recipe | Simple Home Edit

Ingredients

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 1.2 kg (2 lb 10 oz) canned kidney beans, or any legumes of choice
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp sweet paprika
• 1 tbsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp cracked black pepper
• ¼–½ cup (60–125 ml) water
• 400 g (14 oz) canned corn kernels (can be substituted with 1 cup/200 g fresh corn kernels or 1 cup/150 g frozen corn kernels)
• 2 tomatoes, diced
• 1 red onion, finely diced
• 1 bunch coriander (cilantro), leaves picked
• 2 tbsp lime juice
• ½ tsp salt
• 200 g (7 oz) corn chips (roughly 1 cup per person)
• ½ cup (60 g) freshly grated cheddar, colby or monterey jack (see note 1 to make it vegan)
• ½ cup (75 g) freshly grated mozzarella (see notes 1 and 2)
• 1 avocado, mashed
• ¼ cup (60 g) sour cream (see note 1 to make it vegan)
• Fresh sliced jalapeños or pickled jalapeños, to serve (optional)