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Loaded veggie chilli nachos recipe

Loaded veggie chilli nachos recipe

3 ratings

Raid the veg drawer for these veggie-loaded nachos which are spiced with fajita seasoning and topped with mozzarella, jalapeños and lime. Get stuck in! See method

  • Serves 6
  • 10 mins to prepare and 35 mins to cook
  • 440 calories / serving
  • Vegetarian


  • 2 tsp fajita spice
  • 3 tbsp olive oil
  • 300g jar mild salsa
  • 30g fresh coriander, chopped, a few leaves reserved for garnish
  • 200g bag Tesco cool tortilla chips
  • 120g grated mozzarella
  • 4 tbsp half-fat crème fraîche
  • 4 tbsp sliced jalapeños
  • 1 large avocado, cut into chunks
  • 1-2 limes, cut into halves or wedges to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    7g 36%
  • Sugars

    11g 12%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 35.5g Protein 10.6g Fibre 4.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. On a large baking sheet, toss the vegetables together in the fajita spice and olive oil. Roast in the oven for 20 mins until cooked through and just starting to char. Remove, allow to cool and stir through the salsa and most of the coriander.

  2. Spread out half the tortilla chips on the base of an ovenproof dish. Spread over half of the grated cheese, and dot the crème fraîche all over the tortilla chips. Top with the remaining tortilla chips, then spread the vegetable mixture over the top, finishing with the remaining cheese, and bake for 15 mins until the cheese has melted and tortilla chips look toasted.

  3. Remove and allow to cool for 2 mins. Top with avocado, jalapeños and extra coriander. Serve with lime wedges to squeeze over.

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