Our spin on Veggie Nachos – a party favourite & flavour fiesta!


Bean Mix

  • 1.5c chopped fresh tomatoes
  • 1c cherry tomatos
  • 1 can red kidney beans
  • 1 red onion
  • 2 cloves garlic
  • 2 sweetcorn cobs, de-cobbed
  • 1/2 tsp smoked paprika
  • Handful fresh coriander, chopped
  • Hot sauce (opt)
  • 1/2 tsp chilli
  • 2 tbsp fresh lime juice
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper
  • Pinch of salt

Topping & Base

  • 1 spring onion, chopped
  • Avocado, sliced
  • 2-400ml RFC Greek Style
  • Toasted Seeds
  • 1 bag of Organic corn chips


  1. Fry onion and garlic in a heavy based pan with a little coconut oil.
  2. Sauté onions on low heat. Add cumin seeds.
  3. When cumin seeds have popped, add all other ingredients except hot sauce.
  4. Simmer on low heat for 10 minutes.
  5. Add hot sauce or extra chilli until you reach desired heat.
  6. Divide out nacho chips (or make a party portion!), top with bean mix, sliced avocado, spring onions, Raglan Coconut Yoghurt and toasted seeds. Let the fiesta begin!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake