Loaded veggie chilli nachos recipe
Raid the veg drawer for these veggie-loaded nachos which are spiced with fajita seasoning and topped with mozzarella, jalapeños and lime. Get stuck in!
See method- Serves 6
- 10 mins to prepare and 35 mins to cook
- 440 calories / serving
Ingredients
- 2 tsp fajita spice
- 3 tbsp olive oil
- 300g jar mild salsa
- 30g fresh coriander, chopped, a few leaves reserved for garnish
- 200g bag Tesco cool tortilla chips
- 120g grated mozzarella
- 4 tbsp half-fat crème fraîche
- 4 tbsp sliced jalapeños
- 1 large avocado, cut into chunks
- 1-2 limes, cut into halves or wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 1835kJ 440.0kcal
- Fat
- 29g
- Saturates
- 7g
- Salt
- 1.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 35.5gProtein 10.6gFibre 4.8g
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- Preheat the oven to gas 6, 200°C, fan 180°C. On a large baking sheet, toss the vegetables together in thefajita spice and olive oil. Roast in the oven for 20 mins until cooked through and just starting to char. Remove, allow to cool and stir through the salsa and most of the coriander.
- Spread out half thetortilla chips on the base of an ovenproof dish. Spread over half of the grated cheese, and dot the crème fraîche all over the tortilla chips. Top with the remaining tortilla chips, then spread the vegetable mixture over the top, finishing with the remaining cheese, and bake for 15 mins until the cheese has melted and tortilla chips look toasted.
- Remove and allow to cool for 2 mins. Top with avocado, jalapeños and extra coriander. Serve with lime wedges to squeeze over.
- See more Vegetarian recipes
