Vegetarian Nachos - Week 11, 2016

It’s always great when ThermoFunkies share recipes with me!  It really feels like I get to ‘eat’ with their family.

This thermomix Vegetarian Nachos was shared from Cathy and it's one that her family enjoys and she wanted some help converting it to be made in the thermomix.

Now everyone gets to eat at Cathy’s house!  :)

Looking for more delicious and quick dinners?  Then make sure you get a copy of my Meals in a Jiffy cookbook with 35 dinner recipes that can be on the table in approx. 30 minutes!

This recipe really doesn't need any other protein but I know some family members look strangely at you when you say you're cooking a meatless dish - so this also works well with shredded chicken or cooked mince (both of these can be cooked with seasoning for extra flavour).

Tip for "grating" cheese - semi frozen gives the best grate.

Tip for Taco Seasoning - Make this in quadruple batches :) You will soon be having it on everything!

ThermoFun - Vegetarian Nachos - Week 11

Serving Size

Serves 4-6

1 2 3 4 5

Rate this recipe

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5 ratings

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Ingredients

• 5 teaspoon (one batch) ThemoFun Taco Seasoning
• 100g cheddar cheese, cubed
• 2 large onions, peeled and halved
• 2 garlic cloves, peeled
• 20g olive oil
• 400g tomatoes, can or fresh, diced
• 420g can red kidney beans, drained and rinsed
• 2 tablespoon ThermoFun Tomato Paste
• 1 teaspoon brown sugar

To serve

• corn chips
• guacamole
• sour cream

To garnish

• fresh diced tomato
• fresh chopped coriander
• lime wedges

Instructions

1. Make ThermoFun Taco Seasoning and set aside.
2. Place cheese into TM bowl and grate 10 sec / speed 9. Set aside.
3. Place onions, garlic and oil into TM bowl and chop 3 sec / speed 5. Scrape down.
4. Add taco seasoning and sauté 5 mins / Varoma / speed 1 / MC off.
5. Preheat oven to 180°C.
6. Add tomatoes, kidney beans, tomato paste and brown sugar and cook 5 mins / 100°C / speed 1 / Reverse / MC off.
7. To assemble, arrange corn chips on a plate, sprinkle with half the cheese, spoon over the sauce and cover with remaining cheese.
8. Bake for 15 mins to melt the cheese.
9. To serve, top with guacamole and sour cream.
10. Garnish with fresh tomato, coriander and lime wedges.

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