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Spicy Four Bean Nachos Recipe

This recipe is rated 4.6 out of 5.

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Nut-free option

Budget friendly

Easy peasy

One-pot recipe

Comfort food

Entertaining

Lazy dinners

Main meals

Snacks
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A plate of Four Bean Nachos topped with plant-based cheese, sweetcorn, jalapeños, and guacamole sits on a table; two hands are taking crisps, and a bowl of guacamole is nearby.
A hand picks up a loaded nacho crisp from a plate topped with beans, sweetcorn, plant-based cheese, jalapeños, and guacamole.

This is a good staple recipe that you can jazz up however you like: throw in some capsicum, add a homemade cheese, or swap out the corn chips for a whole baked potato for a heartier meal!

You will need

Serves 2

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 tablespoon taco seasoning mix (see recipe below)
  • 400 g tin four-bean mix, rinsed and drained
  • 1 large ripe tomato, diced
  • 230 g (1 packet) corn chips
  • 100 g dairy-free cheese*, grated (optional)
  • 1 cup sweet corn kernels, rinsed and drained
  • Small handful coriander, roughly chopped
  • Pickled jalapeño chilli slices, to serve (optional)
  • Guacamole, to serve

Taco Seasoning Mix**

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon dried oregano
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • Pinch of sea salt
  • Pinch of black pepper

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Directions

10 mins to prep

10 mins to cook

  1. Step 1

    Combine all the taco seasoning mix ingredients in a small bowl and set aside.

  2. Step 2

    Heat the oil in a large saucepan and fry the onion over medium heat for 1-2 minutes, until softened and slightly translucent. Add the taco seasoning mix and stir for about 30 seconds, until all the aromas are released. Add the beans and stir to coat with the spice mix, then stir in the tomato and cook for 4-5 minutes, stirring frequently until slightly thickened.

  3. Step 3

    To serve, arrange the corn chips on a plate, then scatter with the cheese, if using. Top with the hot bean mix, sprinkle with the corn kernels and top it off with a generous spoonful of guacamole.

  4. Step 4

    Garnish with coriander, and squeeze the other half of lime over the top. Serve with a small bowl of jalapeños for those who like a bit of a kick.

Hot tip!

*If you want to use a homemade cheese, try our stretchy, gooey, melty mozzarella! Before adding the other toppings, pop the cheese-scattered chips in the oven at 180°C for 5-10 minutes, keeping an eye on them to make sure the chips don’t burn.
**If you’re short on spices (or time), you can use a packet of premixed taco seasoning from the supermarket.

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Recipe: Taste for Life

Photography: Chris Middleton

Stylist: Deb Kaloper

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