Recipe for ten minute loaded meat-free chilli nachos

Looking for a meat-free recipe that is quick and tasty?


Pile tortilla wraps with meatless mince chilli and fresh tomato salsa for a delicious meal or side.

Jenny from Gousto said: “For the ultimate sharing dish, serve up these nachos directly from the baking tray rather that worry about dishing them up per person. Load up the sour cream and guac and you’re in for a delicious feast.”

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For two people, double up for four

1 tomato

1 soy sauce sachet (8g)

1 spring onion

6 white tortilla wraps

40g cheddar cheese

2 tsp smoked paprika

1 tsp ground cumin

1/2 tsp dried chilli flakes

5g coriander

1 tomato paste sachet (16g)

1 pot of soured cream (100g)

1 can of red kidney beans (185g)

200g meatless farm mince


- Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

- Boil half a kettle

- Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

- Once hot, add the meat-free mince and cook for 2-3 min or until starting to brown

- Meanwhile, using scissors, cut the tortilla wraps into triangles

Tip: Stack them for speed!

- Add the tortilla triangles to a tray (or two!) with half the smoked paprika, a drizzle of olive oil and a generous pinch of salt and pepper

- Toss everything together then spread them out and put the tray in the oven for 5-7 min or until lightly browned and crisp – these are your nachos

- Once the mince has browned, add the soy sauce, chilli flakes (can’t handle the heat? Go easy!), cumin and remaining smoked paprika to the pan and cook for 2 min or until all the mince is coated in the spices

- Meanwhile, drain and rinse the kidney beans

- Add the drained kidney beans to the pan along with 200ml [400ml] boiled water and the tomato paste

- Cook for 1-2 min or until the sauce has thickened to a bolognese-like consistency, then remove from the heat – this is your meat-free chilli

Tip: Add an extra splash of water if it’s looking a little dry!

- While the sauce is thickening, trim, then roughly chop the spring onion[s]

- Roughly dice the tomato[es]

- Chop the coriander, including the stalks

-Add the chopped spring onion, tomato and coriander to a bowl with a drizzle of olive oil and a pinch of salt and pepper

- Stir it all together – this is your tomato salsa

Recipe courtesy of

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