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Cheesy Loaded Veggie Nachos

Cheesy Loaded Veggie Nachos

with Refried Beans, Avocado and Pickled Onion
Sam Richards
Sam RichardsUpdated on May 02, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
973 kcal
Protein
: 
20.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Milk
  • May contain traces of allergens
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
serving amount

1 carton(s)

Mixed Beans

2 unit(s)

Garlic Clove

1 unit(s)

Lime

1 unit(s)

Red Onion

1 sachet(s)

Mexican Style Spice Mix

60 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 unit(s)

Avocado

1 unit(s)

Intense™ Tomato

200 grams

Tortilla Chips

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

30 grams

Hot Sauce

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Honey

150 milliliter(s)

Water for the Beans

20 grams

Butter

Energy (kJ)4069 kJ
Energy (kcal)973 kcal
Fat49 g
of which saturates14.9 g
Carbohydrate105.7 g
of which sugars26.6 g
Dietary Fibre21.8 g
Protein20.4 g
Salt3.9 g
Potassium558.6 mg
Calcium33.3 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Sieve
•Garlic Press
•Large Saucepan
•Potato Masher
•Medium Saucepan

Cooking Instructions and Tips

Start the Pickle
1

a) Drain and rinse the mixed beans in a sieve.

b) Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.

c) Halve, peel and slice the red onion as thinly as you can.

d) Pop half the onion into a small bowl and add half the lime juice and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Fry the Onion
2

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the remaining onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.

c) Add the garlic and Mexican style spice mix. Stir-fry for 1 min. Season with salt and pepper.

Simmer the Sauce
3

a) Add the mixed beans to the saucepan and roughly mash half of them using a potato masher or the back of a fork.

b) Stir in the tomato puree, red wine stock paste, honey and water for the beans (see pantry for both amounts). Stir well to combine. 

c) Bring the beans and sauce to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.

Chop the Garnishes
4

a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

b) Cut the Intense™ tomato into 1cm chunks.

Finishing Touches
5

a) When the beans have thickened, stir in the butter (see pantry for amount) and a good squeeze of the remaining lime juice.

b) Taste the beans and season with more salt and pepper if needed. 

Serve
6

a) Share the tortilla chips between your serving bowls. 

b) Spoon over the refried beans, tomato and avocado. 

c) Drizzle over the soured cream and hot sauce.

d) Scatter over the pickled onion to finish.

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