Vege nachos: Recipes for camping
Margaret Earle and Graham Leslie
This recipe is easy to make. It uses mostly tinned foods so is a great meal to make when you are running low on fresh foods or if you have no fridge. Increase or decrease the quantities of the ingredients depending on how many people you are feeding.
1 Tbsp oil
1–2 onions (diced)
Garlic (fresh or from a jar)
1–2 tins chopped tomatoes
2–3 tins chilli beans (not drained)
1 tin of black beans or pinto beans (drained)
Small tin or sachet of tomato paste (optional)
Veges, diced; a range such as carrots, capsicum, mushrooms, courgettes, peas, green beans
Small tin of whole kernel corn (optional)
Heat oil in a large frying pan. Add onions and garlic and fry until starting to colour.
Add chopped tomatoes, tins of beans and tomato paste (if using). Combine and bring to the boil.
Add the carrots and any other veges that need time to cook. Cover and simmer.
As the carrots begin to soften add other veges that need less cooking time.
Stir often so the mixture doesn’t stick to the bottom of the pan. If the mixture dries out, add a little water.
When all the veges have been added and are sufficiently soft, take the pan off the heat and serve.
Depending on your preferences and what you have available, vege nachos can be served over rice or corn chips or used in tacos or tortillas.
It can be topped with sour cream, grated cheese, guacamole, jalapenos or chilli sauce.