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Veggie Fajita Loaded Nachos
Veggie Fajita Loaded Nachos
By Morrisons
Published on 25 February 2025
More Mexican feasting... Our veggie fajita nachos will ‘guac’ your world, perfect for sharing with your family and friends this weekend.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 3 tbsp olive oil, 2 for the pan and 1 for the guacamole
- 1 red onion, peeled and cut into wedges
- 1 large red pepper, sliced
- 1 large yellow pepper, sliced
- 1 lemon, juiced (½ for the pan and ½ for the guacamole)
- 400g tinned black beans, drained and rinsed
- 180g lightly salted tortilla chips
- 50g jalapenos, sliced
- 100g Cheddar cheese, grated
- 200g tub salsa
- 2 avocados, roughly chopped
- Large handful coriander, roughly chopped, optional to serve
- 100ml soured cream, optional to serve
Method
Step 1
Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6). Heat 2 tbsp of olive oil in a large, non-stick frying pan over a medium-high heat.Step 2
Add the onions, peppers, and juice of half a lemon to the pan. Cook for 5 minutes, stirring occasionally, until softened. Add the black beans and cook for a further couple of minutes. Taste and season with salt and pepper.Step 3
Layer the ingredients in an ovenproof dish. Start with half of the tortilla chips, then half of the vegetable and bean mixture, followed by the remaining tortilla chips, and finally the remaining vegetable and bean mixture.Step 4
Sprinkle the grated Cheddar cheese evenly over the top, then dollop with salsa. Bake in the preheated oven for 10 minutes, or until the cheese has melted and the tortillas are golden.Step 5
While the nachos are baking, make the guacamole. Mash the avocados in a small bowl with the remaining lemon juice, 1 tbsp of extra virgin olive oil, and a pinch of salt and pepper.Step 6
Remove the nachos from the oven. Top with the guacamole, dollop with soured cream, and sprinkle with coriander, if using. Serve immediately.