Vegetarian nacho bake

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Prep time:

Cook time:

Serves: 4

By Severien12



  • 1 yellow pepper

  • 1 large red pepper

  • 150g sweetcorn

  • 1 tsp ground coriander

  • 2 tsp ground cumin

  • 7 large tomatoes or 2 tins chopped tomatoes

  • 1 shallots

  • 250g minced beef or Quorn mince if vegetarian

  • 1/2 tsp pepper

  • 1/2 tsp salt

  • 200g nacho


  1. Cut the shallot and the bell peppers in pieces.

  2. Boil water and put the washed tomatoes in in, cover to keep the warmth in. After 10 minutes, you should be able to peel the tomatoes easily. Peel them and cut into chunks.

  3. Warm up 1 tablespoon of olive oil in a big frying pan. If you have one that can go in the oven, use that one, it save you some washing up afterwards.

  4. Fry the shallot and the garlic together briefly, then add the the bell peppers. Keep stirring and frying until the peppers start to soften.

  5. Switch the oven on, on 180 ºCelsius.

  6. Now add the micro protein, stir well and add all the spices.

  7. Cook the sweetcorn in the microwave during 3 minutes.

  8. Add the tomato chunks and the sweetcorn to the pan, stir well and move the pan to the oven. Cover with a lid or some foil and leave for about 20 minutes so the tomatoes can soften.

  9. After 20 minutes, take the pan out of the oven and decorate with the nachos. Our result looks a bit like a fish with spiky fish skin I think…

  10. Spread the grated cheddar over the nachos and place in the oven again for another 5 minuten or until the cheese has melted.

  11. Serve on it's own, with some salad, or possibly with some guacamole.

Additional Information

  • storecupboard

  • Kids party

  • Kids can help

  • mexican

  • Winter

  • Summer

  • Spring

  • Bonfire

  • Autumn

  • Main Course

  • Vegetarian

  • Nut Free

  • Dairy Free

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