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Chelsea Winter’s ‘Macho Nachos’

Prep time 15 minutes Cooking time 30 minutes Serves 4

To make gluten-free, make sure your stock, corn chips and tortilla chips are gluten-free.

Found here


1 large onion, finely chopped 3 cloves garlic, crushed 1 tbsp paprika 1 tsp ground cumin 1 tsp ground coriander ½ tsp chilli powder 1/3 cup red wine 1 x 400g can brown or puy lentils, drained and rinsed 1 x 400g can black beans, drained and rinsed 2 x 400g cans chopped tinned tomatoes ½ cup or water 1 ½ tbsp brown sugar 2 tsp imitation chicken or vegetable stock powder ½ tsp salt Extra virgin olive oil or grape seed oil, for frying

To serve

Good quality natural corn chips Aioli (click here for an egg-free recipe) Smashed seasoned avocado Chopped fresh coriander Fresh lime juice Chipotle or Tabasco sauce (optional)


Preheat the oven to 180c regular bake.

Add about 3 tbsp oil to a large frying pan over a medium heat. Add the onion and cook, stirring, for about 10 minutes until soft. Add the garlic and cook another minute or so.

Add the spices and cook for another minute, stirring so it doesn’t stick.

Add the red wine, turn up the heat and let it bubble for 10 seconds.

Add the drained lentils, beans, tomatoes, water, sugar, stock and salt. Stir, then bring to a simmer for about 15 minutes until slightly reduced. Add more salt to taste if need be. Set aside.

Add the chips to a roasting tray with a splash of oil and some salt. Toss to combine and bake in the oven for 5-10 minutes, or until crispy.

To serve, spoon the bean sauce over the crunchy chips and top with lots of aioli and mayo or sour cream, or hummus and coriander. A squeeze of lime or lemon and some chilli flakes or Tabasco would go down a treat, too.


  • You can serve this mixture wrapped in tortillas like a burrito if you like, or just serve with rice for a different style of meal.

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