Slow Cooker Vegetarian Nachos
An easy vegetarian nachos recipe with less than 10 minutes prep time, you won’t find anything easier than this. Filling and full of flavour your meat-eating friends will love it too.
Equipment
- Slow cooker
Ingredients
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
Instructions
- 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.
Notes
1. If you can’t find nachos sauce use a 400-gram (14 oz) can diced (chopped) tomatoes.
Please note. The calorie count is for the bean topping only and does not include the corn chips and additional toppings.