Name: 20 Minute Nachos
Prep time: 20 min
Total time: 20 min
Ingredients: 1 large bag of corn chips (approx. 175g); 150 g cheddar cheese (diced 1.5cm (optional)); 150 g onion (quartered); 3 garlic cloves (15g); 30 g olive oil; 1 Tbsp ground coriander; 2 tsp ground cumin; a couple of shakes chilli powder; 700 g passata (or 2 x 400g tins crushed tomatoes); 1 tsp salt; 1 tsp sugar; 1 tsp dried oregano; 2 400g tins legumes (drained, rinsed (such as lentils, kidney beans, cannellini beans, four bean mix, etc.)); sour cream (diced avocado, torn coriander leaves (to serve, optional))

20 Minute Nachos – Fast and Thrifty

By: Thermobexta

November 8, 2016

20 Minute Thermomix Nachos are a great recipe for the end of the week when you’re tired and just want dinner on the table fast and with little effort.

Made with ingredients you will most likely have on hand, it’s convenient and thrifty!

For something different, the topping is also really good on top of rice instead of corn chips. It’s also a great topping for baked potatoes.

This recipe was inspired by my wonderful sister, Claire xx

Loaded Nachos

For a pimped up recipe for Thermomix Nachos, check out the Loaded Nachos in More Main Meals Made Easy. Complete with hidden veggies and the best Guacamole you’ve ever tasted.

Print Recipe

20 Minute Nachos

On the table in 20 minutes, this is a speedy meal that's sure to please the whole family!

Prep Time20 mins

Cook Time0 mins

Total Time20 mins

Course: Main Course

Cuisine: Dairy Free, Egg Free, Gluten Free, Mexican, Nut Free, Vegan, Vegetarian

Keyword: Nachos recipe, Thermomix fakeaway, Thermomix Nachos

Servings: 6

Calories: 454kcal

Ingredients

1 large bag of corn chips approx. 175g
150 g cheddar cheese diced 1.5cm (optional)
150 g onion quartered
3 garlic cloves 15g
30 g olive oil
1 Tbsp ground coriander
2 tsp ground cumin
a couple of shakes chilli powder
700 g passata or 2 x 400g tins crushed tomatoes
1 tsp salt
1 tsp sugar
1 tsp dried oregano
2 400g tins legumes drained, rinsed (such as lentils, kidney beans, cannellini beans, four bean mix, etc.)
sour cream diced avocado, torn coriander leaves (to serve, optional)

Metric – US Customary

Instructions

Preheat oven to 180°C. Place corn chips on a large tray. Set aside.
Place cheese in mixer bowl. Grate 4 seconds/speed 7/MC on. Transfer to a small bowl. Set aside.
Place onion and garlic in mixer bowl. Chop 5 seconds/speed 5/MC on. Scrape down bowl.
Add oil. Saute 4 minutes/steaming temperature/speed 1/MC off.
Add coriander, cumin and chilli. Saute a further 1 minutes/steaming temperature/speed 1/MC off.
Add passata, salt, sugar and oregano. Cook 5 minutes/100/speed 1/MC on.
Add legumes. Use a spatula to combine. Cook 5 minutes/100/reverse/speed 1/MC on.
Meanwhile, place tray of corn chips in the oven. Warm through for 5 minutes then distribute between the plates.
Serve the sauce on top of warmed corn chips, then top with the grated cheese and your choice of suggested toppings.

Nutrition

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.