If I have to hear one more celebrity chef tell me that this meal “only takes 15 minutes” while standing in front of a bench covered with bowls of perfectly pre-diced and -sliced ingredients, I’m going to scream.
We all know it: those recipes DO NOT take 15 minutes to create.
That’s why I’ve created Cook With Amy, a monthly podcast where you can cook along with me in REAL time and see what’s it like to make a recipe when you DON’T have a bevy of assistants to do the prep work, when getting anything from your kitchen pantry is like playing TETRIS, and when you CAN’T chop things faster than the speed of light.
Come join me on a culinary adventure for the rest of us. Real cooking for real people.
Welcome to Episode 2 of Cook With Amy! Today, we’re making Vegetarian Nachos 🙂 The recipe I based this off claims that this is “speedy” vegetarian nachos, which you’ll hear me mention in the audio. Spoiler: this is not what I would consider speedy. It took me 52 minutes to make alone. Oy.
However, these nachos are entirely delicious, and are a regular staple in our house, so I do definitely recommend the recipe. And of course, you can rope in some people to help, and that will make it speedier!
INGREDIENTS
Oil for frying
2 brown onions
2 red capsicums (bell peppers) (use any colour)
2 zucchini (courgette)
2 tins kidney beans (approx. 420g cans)
4 cloves garlic
20g/1TB of your favourite Mexican spice mix – a taco seasoning works well (add more to taste)
2 sachets tomato paste (approx. 100g)
1/2 warm water
100 – 150g grated cheese (approx. 1 – 1.5c, loosely packed)
1 avocado (optional)
1c Greek yogurt or sour cream, if not using the avocado
4TB sour cream if you are using the avocado
1/2 bunch coriander (cilantro) (about 3TB once chopped)
1/2 lemon, juice only
g corn tortilla chips
EQUIPMENT
Chopping board
Sharp knife
Saute pan (or high-walled fry pan, or wok, etc)
Wooden spoon
Garlic press or micro-grater
Small bowl
Mixing spoon
Grater
RECIPE NOTES
So, I wondered why this tasted a little bit different to usual, and it’s because I totally forgot that we usually GRATE the zucchini in rather than slicing it!! The sliced zucchini was fine, but it’s even BETTER grated, so I do recommend doing that rather than slicing 🙂 Do everything else exactly the same way.
Let me know if you make these nachos, and if so, how they turn out! <3