Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Air-fryer roasted vegetable nachos recipe

1 rating

Use leftover veg from our Air-fryer veggie toad-in-the-hole recipe, see below, to make these speedy nachos. Topped with roasted vegetables, melted cheese and lots of salsa, you'll be adding this to your dinner menu every week! See method

Serves 4
Takes 15 mins
541 calories / serving
Vegetarian
Gluten-free

Ingredients

200g pack lightly salted tortilla chips
500g roasted vegetables
400g tin black beans, drained and rinsed
200g pot fresh salsa
150ml pot soured cream
30g fresh coriander, finely chopped
50g sliced green jalapeños in brine, drained and finely chopped (optional)
80g 30% reduced-fat extra mature cheese, grated

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
2340kj
541kcal 28%
Fat
29g 41%
Saturates
10g 52%
Sugars
11g 12%
Salt
0.9g 16%

of the reference intake
Carbohydrate 55.3g Protein 15.4g Fibre 7.6g

Method

Remove the shelf from the air-fryer. In the air-fryer drawer, layer the tortilla chips, roasted veg, beans, salsa, soured cream, 15g coriander, jalapeños (if using) and grated cheese.
Cook in the air-fryer at 200°C for 5 mins until piping hot and the cheese has melted.
Carefully transfer the nachos to a large plate or bowl, then scatter with the remaining coriander to serve.

Tip: Use leftover veg from our Air-fryer veggie toad-in-the-hole to make these nachos.

See more Air-fryer recipes