5 from 3 votes

Loaded Vegetarian Nacho Bowls

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Try these easy and delicious Mexican inspired Loaded Vegetarian Nacho Bowls. Great for meal prep. Serve with home made tortilla chips, a dollop of sour cream and crispy kale. Yummy!
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.10
Makes: 5
mains
Mexican
loaded nacho bowls, nacho bowls, veggie nacho meal prep

 

Loaded Vegetarian Nacho Bowls

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5 from 3 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.10
mains
Mexican
loaded nacho bowls, nacho bowls, veggie nacho meal prep
Servings: 5
Try these easy and delicious Mexican inspired Loaded Vegetarian Nacho Bowls. Great for meal prep. Serve with home made tortilla chips, a dollop of sour cream and crispy kale. Yummy!

Ingredients

  • 300 g quorn mince (£1.59)
  • 2 tins chopped tomatoes (£0.56)
  • 1 tin kidney beans (£0.30)
  • 1 onion (£0.49/3)=(£0.16)
  • 150 g (large bag) of kale (£0.65)
  • 1 pot sour cream (£0.95)
  • 1 bunch of fresh coriander (£0.49)
  • 4 tortilla wraps (£0.79)

Cupboard Essentials

  • 1 tbsp olive oil
  • 200 ml vegetable stock
  • 2 tsp chilli powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp oregano
  • Salt

Method

Preheat the oven to 200°C

  • Start by dicing the onion and measuring out the spices. Add 1 tbsp of olive oil to a large saucepan on a medium heat. Pour in the onion and gently fry for 5 minutes.
  • After this, add the quorn mince and seasoning with a pinch of salt. Fry for a further 3 minutes and then pour the chopped tomatoes along with 200ml of vegetables stock. Reduce to a simmer, timer set to 20 minutes
  • Add the kidney beans half way through. Meanwhile, rinse the kale and add it to a large baking tray with a tbsp of olive oil. Massage until the oil is evenly coating the kale and season with salt.
  • Place 4 tortilla wraps on top of each other and slice into 4 strips. Then placing the strips on top of each other, slice into triangular pieces by slicing in alternate directions (check the vid).
  • Break up the pieces with your hands and add to a large baking tray with 1 tbsp of olive oil, salt and a sprinkle of smoked paprika.
  • Pop the kale in the oven for 8 minutes and the tortilla chips for 10 or until crispy. Check both regularly because they can go from crispy to burnt real quick.
  • After 20 minutes, the sauce should’ve reduced and thickened and you can add it to your meal prep containers along with the kale. Store the chips separately so they stay crispy and just add them on the day of eating, also serving up with a dollop of sour cream and fresh coriander.

Nutrition

Servings: 5 servings
Fat: 23g
Calories: 645kcal
Carbohydrates: 84g
Protein: 27g

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