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Vegetarian nachos

Vegetarian nachos


Put this fully loaded dish with homemade tortilla chips on the table and let everyone dig in

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1554kj 486kcal
  • Fat
    Med 25%
  • Saturates
    Low 27%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 44g


  • 1 1/2 tbsp Co-op olive oil
  • 1 red onion, chopped
  • 1 tsp ground cumin
  • 11/2 tsp smoked paprika
  • 4 Co-op jarred sliced green jalapenos, finely chopped
  • 400g can brown lentils, drained and rinsed
  • 400g can Co-opItalian chopped tomatoes with herbs
  • 6 Co-op mini wheat and white tortilla wraps
  • For the topping:
  • 2 tbsp sour cream
  • 4 Co-op cocktail on the vine tomatoes, roughly chopped
  • 1 avocado, cubed
  • Handful coriander, roughly chopped


  1. Heat 1/2 tbsp of the olive oil in a pan
  2. Add the onion and cook for 10 mins, until softened
  3. Stir in the spices and half the chopped jalapefios, then cook for 2 mins more
  4. Add the lentils, tomatoes and 1/3 can of water
  5. Season and simmer for 20 mins, or until thickened
  6. Meanwhile, heat the oven to 190°C/fan 170°C/Gas 5
  7. Brush the tortilla wraps on both sides with the remaining oil, then cut each one into 6 triangles
  8. Spread them across 2 baking trays, season and bake for 10-15 mins, or until golden
  9. Leave to cool a little
  10. Pile the tortilla chips on a tray or platter, then pour over the lentil chilli
  11. Mix the sour cream with a little water to thin, then drizzle over
  12. Scatter over the tomatoes, avocado, remaining jalapenos and coriander

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