Plant Based Nachos

Crowd-pleasing nachos go entirely plant-based here with our Vegan Mexican Mince Mix. We add in kidney beans and veggies to make sure it’s a delicious, well-balanced, wholesome meal that's very simple to make.


  • 30 min
  • Serves 4
  • Easy


1 bunch coriander, leaves picked, stems chopped

1 onion – diced

1 garlic clove

1 red capsicum – chopped into bite-sized pieces

300g orange kumara – finely diced

1 400g tin red kidney beans

½ cup (90g) Plant-Based Mexican Mince Mix

2 cups vegetable stock

Olive oil for sauteing


To Serve: corn chips, chopped avocado, chopped tomatoes, coriander



Heat a glug of olive on a saute pan over a medium heat. Cook the onion and coriander stems for 5 minutes.


Add the garlic, capsicum and kumara. Cook for a further 5 minutes until the kumura is tender.


Add the kidney beans, Mexican Vegan Mince Mix and stock. Bring to a boil and then simmer for 10 minutes until the sauce has thickened. Add additional water if the pan gets too dry.


Arrange the corn chips on a large platter or plate. Top with the mince. Sprinkle with avocado, chopped tomatoes and coriander.

Created by Kelly Gibney