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Loaded Veggie Smokey Chilli Bean Nacho Platter

Crispy tortilla chips topped with smoky chilli kidney beans, fresh vegetables, creamy feta, and zesty jalapeños. A colourful, flavour-packed vegetarian platter that’s rich in fibre, plant protein, and perfect for a quick lunch, easy dinner, or sharing with family and friends.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

For the Smoky Chilli Bean Topping
  • 1 tbsp extra virgin olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper finely diced
  • 1 tbsp tomato purée
  • 1 400g can red kidney beans drained and rinsed
  • 200 g chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp Cajun seasoning
  • ½ tsp dried oregano
  • ½ tsp red chilli powder or to taste
  • 1 tsp honey
  • Juice of ½ lime or lemon
  • Salt and black pepper to taste
For the Loaded Nacho Platter
  • 100 g tortilla chips any brand
  • ½ cucumber diced
  • 1 medium carrot diced
  • ¼ red onion thinly sliced
  • 80 g sweetcorn drained
  • 10 cherry tomatoes halved
  • 2 tbsp pickled jalapeños sliced
  • Small handful fresh coriander roughly chopped
  • 50 g feta cheese crumbled
  • 1 tbsp extra virgin olive oil
Optional Garnishes
  • Extra coriander
  • Extra jalapeños
  • Lime wedges
  • chilli flakes for extra heat

Equipment

  • Large frying pan
  • chopping board
  • knife
  • Garlic crusher Optional
  • Wooden spoon or spatula
  • Measuring spoons
  • Small mixing bowl
  • lemon juicer (for the lime) optional

Method
 

  1. Heat 1 tablespoon of olive oil in a large frying pan over a medium heat.
  2. Add the onion and red bell pepper and cook for 5-6 minutes until softened.
  3. Stir in the garlic and cook for a further minute.
  4. Add the tomato purée, smoked paprika, cumin, Cajun seasoning, oregano, and red chilli powder. Stir well and cook for 30-60 seconds until fragrant.
  5. Add the chopped tomatoes, red kidney beans, and honey. Stir to combine.
  6. Bring to a gentle simmer and cook for 5-8 minutes, stirring occasionally, until the mixture has thickened.
  7. Season with salt and black pepper to taste, then stir through the lime juice. Remove from the heat.
  8. In a small bowl, combine the cucumber, carrot, red onion, sweetcorn, cherry tomatoes, and coriander. Drizzle over 1 tablespoon of extra virgin olive oil and toss gently to coat.
  9. Arrange the tortilla chips on a large serving platter or divide between two plates.
  10. Spoon the smoky chilli bean mixture evenly over the tortilla chips.
  11. Scatter over the dressed vegetable mixture.
  12. Top with the sliced jalapeños and crumbled feta cheese.
  13. Garnish with extra coriander, jalapeños, lime wedges, or chilli flakes if desired.
  14. Serve immediately and enjoy while the tortilla chips are still crisp.