Red bean & mushroom nachos
Thinking of having a meat-free meal? Look no further than this Red bean & mushroom nachos recipe that’s packed with flavour.
PREP TIME & COOK TIME: 45 minutes | SERVES 4
INGREDIENTS
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 200 g button mushrooms, thickly sliced
- 200 g brown mushrooms, thickly sliced
- 30 g taco seasoning / Mild seasoning
- 400 g canned kidney beans, drained and rinsed
- 300 g canned corn kernels, drained and rinsed
- 375 g bottled mild thick and chunky salsa
- 330 g corn tortilla chips
- ½ cup grated mozzarella
- ½ cup guacamole
- ½ cup sour cream
- ½ cup fresh coriander
METHOD
HEAT oil in a large pan over a medium heat. Cook onion, red pepper and mushrooms together, stirring for 5 minutes or until soft. Add taco seasoning and cook until fragrant.
ADD beans, corn and salsa to the pan and bring to the boil. Reduce the heat to low and simmer for 5 minutes or until the sauce thickens. Season to taste.
MEANWHILE, preheat the oven grill.
PLACE the corn chips in a large ovenproof dish (or into four ovenproof serving dishes). Sprinkle with cheese and place under the grill for about 3 minutes or until cheese melts.
SERVE corn chips immediately topped with bean mixture, guacamole, sour cream and coriander.
FOOD TEAM TIP: you can find taco seasoning at Yuppie chef or at Woolworths.
Red bean & mushroom nachos
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 200 g button mushrooms, thickly sliced
- 200 g brown mushrooms, thickly sliced
- 30 g taco seasoning / Mild seasoning
- 400 g canned kidney beans, drained and rinsed
- 300 g canned corn kernels, drained and rinsed
- 375 g bottled mild thick and chunky salsa
- 330 g corn tortilla chips
- ½ cup grated mozzarella
- ½ cup guacamole
- ½ cup sour cream
- ½ cup fresh coriander
Instructions
Heat oil in a large pan over a medium heat. Cook onion, red pepper and mushrooms together, stirring for 5 minutes or until soft. Add taco seasoning and cook until fragrant.
Add beans, corn and salsa to the pan and bring to the boil. Reduce the heat to low and simmer for 5 minutes or until the sauce thickens. Season to taste.
Meanwhile, preheat the oven grill.
Place the corn chips in a large ovenproof dish (or into four ovenproof serving dishes). Sprinkle with cheese and place under the grill for about 3 minutes or until cheese melts.
Serve corn chips immediately topped with bean mixture, guacamole, sour cream and coriander.
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ALSO SEE: Chorizo omelette with chilli beans
https://www.foodandhome.co.za/recipes/breakfast-and-brunch/chorizo-omelette-with-chilli-beans
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
