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Chorizo-Spiced Vegetarian Nachos

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer

Description

Ready for movie night or house-warming party, these vegetarian nachos are loaded with my favorite pecan crumble, homemade cheese sauce, and easy homemade salsa.


Scale

Ingredients

Spice Mixture

  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • Pinch of cinnamon, cloves

Crumble

  • 1/2 cup cooked chickpeas (drained and rinsed if using canned)
  • 1/2 cup cooked short grain brown rice
  • 1/4 cup pecans
  • 2 teaspoons olive oil

Cheese

  • 3 cup freshly grated cheddar cheese
  • 1 1/2 tablespoon cornstarch
  • 6 tablespoons to 3/4 cup whole milk
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon garlic powder
  • 2 teaspoons olive oil
  • 1 cup sweet corn kernels
  • 1/2 cup minced onion
  • 1/2 cup minced red pepper
  • 8 ounces tortilla chips
  • Avocado (for serving)
  • Lime Wedges (for serving)

Instructions

  1. Combine the spices, set aside.
  2. In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder. Pulse a few times until mixture comes together and resembles a coarsely ground meal. Add in the spice mixture and pulse a few more times to combine, set aside.
  3. Heat 2 teaspoons olive oil in a medium skillet. Add the minced onion, red pepper, and corn. Cook until everything is tender and lightly charring. Transfer mixture to a bowl. Heat remaining 2 teaspoons in the skillet and add the nut mixture. Sautee until warm and fragrant.
  4. In a medium sauce pan, combine cheddar cheese and cornstarch in a small pot. Heat over medium low and stir until cheddar begins to melt. Add 6 tablespoons milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, stirring frequently, to reach smooth and not-too-thin consistency.
  5. Assemble the nachos by dividing chips into 4 bowls. Sprinkle with corn mixture, crumble mixture, and a drizzle of the nacho cheese. Serve with avocado, lime wedges, and a sprinkle of cilantro.

Notes

Tips and Tricks: When making the cheese sauce, err on the side of thicker. It’s easier to think the sauce out with a few tablespoons of milk than it is to thicken it again.

Stock up: Get the pantry ingredients you will need: chickpeas, brown rice, pecans

Nutrition: See the information.


Nutrition

  • Calories: 613
  • Sugar: 3.9
  • Sodium: 3.9
  • Fat: 35.5
  • Carbohydrates: 54.3
  • Fiber: 5.5
  • Protein: 20.8
  • Cholesterol: 59.1