Vegetarian Nachos with Guacamole

Serves 4-6
Time 1 hour


1 x 400g can four bean mix, rinsed, drained

1 x 400g can red bean, rinsed, drained

2 x 400g can diced tomatoes – aim low salt

1 brown onion chopped

2 garlic cloves minced

1½ tsp smoked paprika

1 tsp ground cumin

1 tbsp extra virgin olive oil 

6 mushrooms, sliced

1 zucchini, chopped

2 cups grated cheddar cheese



3 large avocados – to make a generous amount of guacamole 

1 tbsp lemon juice

½ red onion finely chopped

1 cup finely diced tomato 

Salt and pepper to season



1 tbsp pickled jalapenos (optional) 

3 spring onions, sliced

¼ iceberg lettuce, thinly sliced 

Sour cream

Tortilla chips


Preheat the oven to 200 degrees. 

In a pan, heat the olive oil then brown the onion and garlic. 

Add the beans, paprika, and cumin and season with salt and pepper. Stir to combine. 

After 3-4 minutes add the canned tomatoes and then add the zucchini and mushroom. 

Turn the heat down and gently simmer for 20 minutes – until zucchini is soft. 

Meanwhile – in a bowl smash the avocado with a fork and combine with lemon juice, half the chopped tomato and red onion. Season with salt and pepper. 

Once the beans are done remove them from the heat.

In a baking tray scatter a single layer of tortilla chips. 

Top with the bean mix and then cover the top with cheese. 

Bake in the oven for 15 minutes until the cheese is melted and golden. 

Remove from the oven throw the shredded lettuce and remaining chopped tomato over the top then place large dollops of guacamole all over the nachos. 

 Place dollops of sour cream on top of the guacamole. 

 Sprinkle the jalapenos over the dish and the spring onion to serve.