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Mexican Nachos

Mexican Nachos

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

This recipe is a traditional Mexican recipe and can be found in our Home Tried Favourites Recipe book

Serve with guacamole, lettuce, dairy-free cheese, dairy-free sour cream (optional). 


500g bag of corn chips
1 × 400g tin black beans
1 × 435g tin refried beans
1 × 400g tin tomatoes (may be flavoured)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon garlic
½ teaspoon cayenne pepper or
chilli powder
½ teaspoon dried oregano

Dressing / Sauce:

3 large tomatoes
½ medium onion
1/3 red capsicum
1/3 green capsicum
1/3 yellow capsicum
1/3 small cucumber
1 teaspoon fresh coriander
1½ Tablespoons fresh lime juice
1½ teaspoons garlic, chopped or minced
1 teaspoon balsamic vinegar

  1. Mix black beans, refried beans and tomatoes and spices together. Heat through.
  2. Finely dice all salsa ingredients and combine in bowl and mix well.
  3. Place corn chips on plate and cover with bean mixture. Top with salsa, guacamole and optional extras.