Plant-based Mexican-style nachos

Plant-based Mexican-style nachos

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 4
  • Easy
  • Vegan recipe collection
  • 10 minutes
  • 20 minutes

A quick and easy plant-based nacho recipe that delivers on full flavour, thanks to some clever pantry ingredients.


  • 1 x 250 g packet Woolworths multigrain nacho chips
  • 1 pack Woolworths chilli non carne
  • 1 can Woolworths refried beans
  • 350 g Woolworths exotic tomatoes, sliced
  • Woolworths guacamole sauce, for serving
  • coriander, for serving
  • For the salsa-marinated radishes, mix:
  • 150 g radishes, sliced
  • 3 T olive oil
  • 2 t Woolworths salsa seasoning
  • lime juice, a squeeze (or a dash of red wine vinegar)

Cooking Instructions

1. Allow the radishes to marinate while you make the nachos.
2. Preheat the oven to 200°C. Place the nachos on an ovenproof dish and top with the chilli non carne and refried beans. Heat for 15–20 minutes.
3. Top the nachos with the tomatoes and serve with the radishes, guacamole sauce and coriander.

Cook's note: Instead of using chilli non carne, make a chilli con carne using Woolworths’ chilli con carne cook-in sauce and sprinkle with mozzarella cheese before baking. To bulk up the nachos, serve with Mexican rice and corn salsa.

Find more Mexican-inspired recipes here.

Mexican pantryMexican pantryMexican pantryMexican

Shop at Woolworths now.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes