About this recipe:A quick and easy non-meat version of the nachos, using refried beans, tomatoes and onion layered with cheese over tortilla chips. Ideal for anyone needing a quick nacho fix or when hungry guests turn up unanounced! Perfect for parties and BBQs too. Serve with guacamole, salsa and a side salad. It doesn't get better than this!
2 (175g) bags of tortilla chips
drizzle of olive oil (for frying)
1 medium onion, finely chopped
1 clove of crushed garlic
3 medium sized tomatoes, diced
1 (400g) tin refried beans
300g block Cheddar cheese, grated
drizzle of water (for thinning mixture)
1 to 2 jalapeno or green chillies, sliced
salt and pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
In a deep baking dish, arrange 1 bag of tortillas so they cover the base, then set aside.
Heat a medium sized pan and add the olive oil, gently fry onions until they start to become clear, add garlic and tomatoes and fry for a couple of minutes, until tomatoes start to soften.
Add can of refried beans and heat through then add a small handful of the cheese, stirring until melted. If needed, thin mixture with a little water to give it a pouring consistency. Add salt and pepper to taste.
Take off heat and pour half of the mixture over the 1st layer of nachos then sprinkle with 1/4 of the cheese.
Arrange the 2nd bag of nachos over the first layer then pour over the remaining refried bean mixture, sprinkle over the remaining cheese and place the sliced chillies over the top.
Place under a preheated grill on medium to high heat and grill for about 5 to 8 minutes or until cheese has melted and just started to brown around the edges. Be careful not to put dish too close to the heat as you might find any exposed tortillas may burn.
You can used jarred jalapenos instead of fresh chillies, if desired.