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Recipe

Leftover Veg Nachos

20
Mins
Prep time
20
Mins
Cook time
4
Serves

Looking for a way to use up leftover vegetables, canned beans or flat bread? Try making these Leftover Veg Nachos! A crowd favourite and great way to clear out the fridge for a new week.

Vegan
Vegetables
Vegetarian
Leftover Veg Nachos

These leftover veggie nachos are an easy use it up recipe that transforms leftover roast vegetables, canned beans, and flatbread into loaded nachos. It’s perfect for when your fridge has random veggies and half-used cans. It is also easy to create homemade chips and top them with a spiced veggie sauce and fresh salsa. Ultimately, turning pantry staples and leftovers into a sharing platter everyone will love! This recipe is also endlessly flexible as you can swap the lentils for any beans you have or use whatever roasted vegetables and toppings are hiding in the fridge. It’s a fun way to get creative in the kitchen with everyone of all ages. So, when you’re facing leftover veggies that need using, give these leftover veggie nachos a try!

Need

1 tbsp vege oil
1/2 red onion
1/2 can tinned crushed tomatoes
1/2 canned lentils or beans (tip: save the can water!)
Leftover roast veges
1/2 tsp smoked paprika, ground coriander and cumin
1 diced tomato
1/2 corn cob
2 spring onions
1/2 avocado
1 lime
2 flat breads

How

  1. Add onion and garlic to a heated frying pan with oil and cook for 2-3 minutes.
  2. Add in tomatoes, lentils, and spices. Cook gently until sauce starts to thicken.
  3. Add in leftover roasted veg and heat gently. Tip: Add in water from lentil/bean can if sauce is too thick!
  4. Cut flat bread into rough triangles and place on baking tray.
  5. Spray with oil and season with smoked paprika and salt.
  6. Bake in oven at 180° for 6 minutes until lightly browned and crisp. Remove from oven and cool.
  7. For the salsa, mix tomato, corn, chopped spring onion and avocado together.
  8. Add tsp of oil plus the zest and juice of a lime. Season with salt, pepper, and mix.
  9. To serve, spread flatbread chips onto a plate, top with vegetable sauce, a dollop of Greek yoghurt and dress with the salsa – enjoy!
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