Whether you’re hosting a film night, studying, or pressing for time to eat before a party, this recipe for Cheesy Beany Nachos is easy to prepare and delicious to eat 🤤
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 140. It is a must-buy recommendation!!
CHEESY BEANY NACHOS
Ingredients:
• 1 tbsp olive oil
• 1 garlic clove, peeled and finely chopped
• 1 onion, peeled and finely chopped
• 2 x 400g cans kidney beans in chilli sauce
• 2 x 400g cans chopped tomatoes
• 1 large jacket of plain tortilla chips (no need to buy expensive ones here)
• 100g cheese (Cheddar, Monterey Jack or similar), grated
Add extras to your taste:
• Tomato sauce
• Guacamole
• Soured cream
• Sliced red onion
Methods:
1. Preheat the oven to its highest setting.
2. Warm the oil in a non-stick frying pan over a low-medium heat. Add the garlic and onion and cook for around 5 minutes until the onion and garlic soften and brown very lightly.
3. Add the beans (including their sauce) and the tomatoes and cook for around 20 minutes until the sauce has thickened. Stir occasionally.
4. Spread the tortilla chips evenly over the base of a large baking dish and pour the bean and tomato mixture over the top. Sprinkle with cheese and put the dish under the grill for around 3-4 minutes until the cheese is well melted.
5. Serve the cheesy beany nachos as they are, or add salsa, guacamole, soured cream or sliced red onion as you fancy!
Note: this recipe serves 6-8 people.
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