Veggie loaded Nachos

By Anita
  • Cook: 30 min
  • Servings: 4



  • 1 onion
  • 2 cloves of garlic
  • 1 can kidney bean
  • 1 fresh red chilli
  • 2 tbsp taco spice mix
  • 2 tomatoes
  • 1 parsnip
  • 1 sweet potato
  • 0.5 dl water
  • 1 bag nacho crisp
  • 2 dl Apetina® Cheddar & mozzarella



Substitute red lentils for the beans if desired.


Serve the nachos with plenty of guacamole.

The meat has been replaced by beans and root veggies in this flavour-packed nachos recipe. Topped with lovely cheese, creamy guacamole and a twist of lime, the nachos are great for any festive occasion - quick and easy to make in large quantities.

Sauté the onions in some oil until clear. Add the finely chopped garlic and chilli. Peel the parsnip and sweet potato and chop into small cubes, then add to the pan. Sprinkle in the herbs and stir well. Add the chopped tomatoes, kidney beans and water and simmer until the beans are heated through, 5-10 min. Arrange nacho chips around the edge and sprinkle cheese over everything. Bake at 200°C using upper and lower heat for 5-10 min. until the cheese is golden.

Meanwhile prepare the guacamole. Halve the avocados and remove the pits, then mash the flesh with a fork along with the feta. Stir in the pressed garlic, chopped coriander and lime juice. Season with plenty of salt and pepper.


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