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–+ servings
Super Simple Vegetarian Nacho Sauce

Organic Vege Nacho Sauce

Elien
Simple and delicious, this healthy vegetarian nacho sauce is packed with goodness. This makes one large pot, enough to feed 8 people.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 404 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (diced or crushed)
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 2 medium carrots (diced)
  • 1 cup diced pumpkin or squash
  • 2 cans Kidney Beans (800g)
  • 2 cans Diced Tomatoes (800g)
  • 1 cup vegetable stock
  • 1/2 tbsp Apple Cider Vinegar or Lemon Juice
  • 1 1/2 tsp dried oregano
  • handful of chopped coriander
  • salt and pepper to taste

Instructions
 

  • In a large saucepan, fry the onion in the oil for 5 minutes. Add in the garlic and the spices and fry for 5 minutes more.
  • Add in the diced carrots and pumpkin and fry for 5 minutes.
  • Drain and rinse the kidney beans in a sieve to remove the brine. Add in to the vegetable mixture alongside the cans of chopped tomatoes.
  • Add in the vegetable stock, vinegar and dried oregano. Simmer on low-medium heat until the pumpkin has softened and the sauce has thickened, stirring occasionally.
  • Once the sauce has thickened, stir through the chopped coriander and season with salt and pepper to taste. 
  • Serve hot, over nacho chips with cheese and other toppings of your choice (sour cream, jalapeños, avocado...) 

Nutrition

Calories: 404kcalCarbohydrates: 69gProtein: 23.9gFat: 4.8gSaturated Fat: 0.7gSodium: 186mgPotassium: 1486mgFiber: 16.9gSugar: 5.9gCalcium: 90mgIron: 7.9mg
Keyword Nachos, Vegetarian
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