We grew up with plenty of Crockpot meals, and in fact, mum’s Crockpot only just gave up the ghost after more than 20 years of cooking us regular meals. I love the ease and convenience of Crockpot cooking and there’s so much you can do with it – including vegetarian nachos!
Crockpot have recently relaunched with three models to suit all families. I gave the original Crockpot CHP200 family size version a go and created these delicious vegetarian nachos. The family size serves 2-4 people which is perfect for us and the bonus is it doesn’t take up too much room in the cupboard.
Nachos might be an easy dinner but with the Crockpot they are even easier! Created with plenty of vegetables and served with a delicious salsa, they’re a healthier twist on the original. Black beans and kidney beans provide antioxidants, fibre and plant based protein and are very filling and economical to buy. The most time consuming part of this recipe is crushing the garlic cloves and chopping the onion! You can literally make these in 5 minutes before work. Then after work, prepare the salsa and you’re ready for a delicious crowd pleasing dinner.
Even though the ingredients list is fairly long, it’s very simple to prepare. If you wanted you could even use some premade Mexican seasoning which you can find in the herb and spice area at the supermarket. Cocoa may seem like a strange addition but it is really delicious in nacho beans and adds a nice richness to it.
Here’s the recipe:
Ingredients (serves 4)
2 tins of tomato
1 tin black beans
1 tin kidney beans
4 portabella flat mushrooms, chopped
1 small onion, finely chopped
3 cloves garlic, crushed
2 teaspoons paprika
1 teaspoon oregano
2 teaspoons cumin
2 teaspoons cocoa
½ teaspoon chilli flakes
1 tablespoon sweet chilli sauce
For the salsa:
2 chopped tomatoes,
6 chopped jalapenos
½ avocado, chopped
1 small red onion, chopped
1 tablespoon coriander, chopped
Tortilla chips (I used Mission Mexican brand)
Sour Cream or Greek yoghurt
Add one of the tin of tomatoes to the Crockpot. Drain the second tin of tomatoes and add this too. Draining the second tin stops the bean mix from being too wet.
Drain and rinse the beans and add this to the Crockpot along with the mushrooms and onion. Sprinkle over the herbs, spices, cocoa, and chilli flakes. Stir in the sweet chilli sauce and mix to combine the ingredients. Sweet Chilli Sauce isn’t very Mexican but it adds great flavour.
Turn the Crockpot to low and leave for 6-8 hours. Cooking the bean mixture in the Crockpot really allows those delicious Mexican flavours to develop, but because everything is cooked you can eat it before this if you want.
Serve with the salsa, tortilla chips, sour cream, lime wedges and garnish with coriander.
I’ve got one Crockpot to giveaway from the new range! To be in the draw to win, check out the Crockpot website and tell me what Crockpot you’d like to win and what you’d cook in it.
Competition closes 30th May 2017. Winner will be drawn at random and notified via email as well as published on this post.
CONGRATULATIONS TO CHARLOTTE – you have been emailed 🙂
This post was sponsored by Crockpot