You wanted an easy vegetarian nachos recipe! Well, here it is! With less than 10 minutes prep time, I promise you that you won’t find anything easier than this. No, heating up the oven or waiting as it cooks on the stove. This healthy slow cooker nachos recipe is made with beans and chickpeas.
Why You'll Love This Recipe:
- It's quick and easy to put together,
- It's full of flavour,
- It's healthy and filling.
- It's cheap to make and,
- It's vegetarian.
This bean nachos recipe is cooked in a slow cooker making it a virtually hands-free dish. I love cooking beans in a slow cooker because they don’t break down and go to mush, like they would if cooked on the stove top.
The end result is a nacho topping that is real pleasure to eat. With a texture similar to a ground beef topping, I'm sure your non vegetarian friends will enjoy it too.
How do you eat nachos?
Traditionally nachos are served as hot tortilla chips with melted cheese, garnished with jalapeno peppers and a few other fresh ingredients. It's often served as a snack or appetizer but, can also be served as a main meal with additional ingredients. The most common way to cook nachos is to bake them.
For us we prefer to eat nachos as a main meal. Individual bowls are filled with corn chips, topped with a cooked minced meat or a vegetarian topping and grated cheese. It’s then microwaved until the cheese has melted, followed by any one or more of the toppings listed below.
What to put on nachos?
• Finely sliced spring onions (green onions) or red onions,
• Sliced jalapeno peppers,
• Slices of fresh chilli,
• Diced tomato,
• Diced seeded cucumber,
• Fresh herbs such as coriander (cilantro),
• Shredded lettuce,
• Diced avocado,
• Sour cream,
• Natural yogurt,
• Mixture of sour cream and natural yogurt,
• Crushed red chilli flakes,
• Lemon or lime juice.
Are nachos better in the microwave or oven?
The answer to this comes down to personal preference, and to be honest, I have never used the oven for nachos.
As we like to plate up individual portions of nachos, and our main nachos topping is always cooked, we always use the microwave. It’s quick and easy. The corn chips always stay crisp and crunchy and the cheese melts to perfection.
What kind of cheese goes on nachos?
This can come down to personal preference and what available to you. I have tried many recipes that state a specific cheese is needed, only to find that it’s not available to us. So, now I just use our standard everyday favorite brand, it’s a tasty cheese and melts well.
How do you keep nachos from getting soggy?
- When adding precooked toppings to corn chips like this vegetarian nachos, make sure that there is very little moisture in it. With this slow cooker recipe, make sure that the rinsed beans are drained very well before adding to the pot, and only use ¼ cup of water and no more.
- Assemble the nachos close to serving time, because the longer the sauce sits on top of the chips the greater the chance of getting soggy chips.
- Avoid adding toppings that are too wet. If you do add wet toppings like diced tomato or guacamole, eat the nachos soon after adding the toppings.
- When using canned beans always wash them well before using. Empty the canned beans into a strainer or colander and rinsing under running water, drain very well before adding to the slow cooker pot.
- For this recipe use your favourite bottled nachos sauce.
- If bottled nachos sauce in unavailable use a can of diced tomatoes with its juice.
- Control the spiciness of this dish by increasing or decreasing the amount of fresh chillies and chilli powder you use.
- Don’t be tempted to add more liquid to the dish. The liquid from the bottled sauce, onions, lemon juice and ¼ cup of water is more than enough to give a slightly moist topping.
Slow Cooker Vegetarian Nachos
- Slow cooker
For the Sauce
- 1 x 400 gram (14 ounces) can black beans
- 1 x 400 gram (14 ounces) can red kidney beans
- 1 x 400 gram (14 ounces) can chickpeas
- 1 x 400 gram (14 ounces) can brown lentils
- 1 x 375 gram (13.22 ounces) bottle nachos salsa sauce (mild, medium, or hot) <-- see notes
- ¼ cup water to rinse the sauce from the nachos sauce bottle
- 2 small red chilli finely sliced
- 1 medium red onion finely diced
- 2 level teaspoon cumin powder
- 1 level teaspoon paprika
- 1 level teaspoon chilli powder
- 1 tablespoon lemon juice
- 1 teaspoon salt or to taste
- White pepper to taste optional
Serve with your desired quantity of:
- Corn chips any variety that will suit your diet
- Sour cream or natural yogurt
- Crumbled feta or grated cheese
- Fresh coriander (cilantro leaves)
- Finely sliced spring onions or diced red onions
- Diced tomato
- Lemon juice
- Empty the cans of beans, chickpeas and lentils into a strainer, and rinse under a cold tap. Drain well and place into the bowl of the slow cooker.
- Tip in the nachos sauce, rise the bottle with ¼ cup of water and add that to the beans.
- Add the chillies, onion, cumin powder, paprika, chilli powder, lemon juice and salt.
- Stir very well, place the lid on and turn the slow cooker to high. Cook for 2 hours.
- Remove the lid and give a quick stir, cover and cook for another 30 minutes.
- Taste for seasoning and adjust if necessary. Squeeze in a little extra lemon juice to taste.
- Serve over corn chips. Enjoy as is or, top with sour cream, cheese, coriander leaves or spring onions.