These loaded vegetarian mushroom nachos are packed full of layers of vegetables, and tons of flavour too of course! Deliciously spiced mushrooms replace the typical meat you’d find in there for a healthy veggie twist.
1/2tspchilli powder- add more to increase spiciness
salt and pepper
olive oilfor cooking
Rest of the nachos
1 and 1/2cupsgrated cheddar cheese
sour cream, avocado, fresh tomato and corianderto serve
Prep the ingredients: Finely dice the mushrooms to resemble a “mince” and finely slice the onion. Combine all of the dried spices (cumin, paprika, garlic, oregano and chilli) in a small bowl or mug. Drain and rinse the corn kernels and the black beans.
Cook the mushroom mixture: Heat a large frypan with 1 tbsp olive oil, add the mushrooms and onion, and cook over a medium-high heat, stirring occasionally, until softened. Sprinkle over the spice mixture. Once soft, add in the tinned tomatoes and tomato paste and reduce the heat. Cook for a further 1-2 minutes until mixture is warm and consistent. Season with salt and pepper as desired.
Once the mushroom mixture is made, you’re ready to assemble the nachos, but first preheat the oven to 180 C.
Assemble the nachos: Use a deep baking tray or rectangular baking dish. Layer in the tortilla chips, corn, black beans, mushroom mixture and top with grated cheese.
Bake for approximately 20-25 minutes, or until the cheese is completely melted and browning in places. Serve the nachos hot, topped with sour cream, mashed avocado, diced fresh tomato and a sprinkle of coriander.
*for the most intense, meaty flavour, choose flat or Portobello mushrooms. Cup mushrooms are pretty awesome too if those varieties aren’t available! You can also use button mushrooms in this recipe, but they are milder in flavour.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!