Project Description

Corn, Bean, Zucchini and Fetta Nachos

New Recipe

  • Serves 4
  • Preparation time: 20 minutes
  • Cooking time: 22 minutes

Homemade always tastes better. This smoky, home cooked, veggie filled nacho dish, topped with tangy Lemnos Fetta will have them coming back for more every time.


For the nacho sauce

  • 1 small red onion, finely diced
  • 2 tbsps olive oil
  • 2 medium garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 2 tsp smoked red paprika
  • ½ red capsicum, cut in 1cm squares
  • 1 small zucchini, cut in 1cm cubes
  • 2 tbsps finely chopped oregano or 2 teaspoons dried oregano
  • 400g can crushed tomatoes
  • 2 tbsps pickled jalapenos or 1 fresh jalapeño chilli sliced (optional)


  1. Heat oil in a medium frying pan over medium heat. Add onion, stirring occasionally for about 4 minutes or until the onion is soft and just starting to turn golden.
  2. Add the cumin, capsicum and garlic and cook for 15-30 seconds or until fragrant.
  3. Add the tomatoes, zucchini, jalapenos and oregano and cook stirring a few times, for about 10 minutes until all the flavours are combined and the vegetables are tender.
  4. Add the red kidney beans, cook for another 5 minutes. Season with salt and pepper to taste
  5. Arrange the corn chips in a large microwave proof dish, place a pile of the fresh nacho sauce in the centre scatter the top with grated cheddar cheese, mozzarella slices and crumbled fetta.
  6. Place in the microwave on high for 2 minutes or until the cheese has melted.
  7. Serve immediately, decorated with coriander leaves and a side of sour cream.

Tip: Make a double batch of this nacho sauce and freeze for an easy, healthy snack or another meal.