Post by: Ella | Naturally Ella | Published on: 08/07/2016


This is one of those recipes that after I take one bite, I know it’s a must-share. Yes, it’s kind of involved but I think it’s completely worth it. A good chunk of the ingredient list is spices and once you make the crumble, I hope you fall in love with it as much as I did (this chorizo-spiced version is perfect for quesadillas, tacos, and burritos). Not sure you want to tackle the spice blend? You can pick up chorizo seasoning here. These nachos are a great movie or game night snack but we eat these for dinner every so often!


Chorizo-Spiced Vegetarian Nachos

SERVES: 3 to 4 servings



Spice Mixture
  • 1 tablespoons smoked paprika
  • 2 teaspoons garlic
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1/2 teaspoon coriander
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • Pinch of cinnamon, cloves
  • 1/2 cup chickpeas, drained and rinsed if using canned
  • 1/2 cup short grain brown rice, cooked
  • 1/4 cup pecans
  • 2 teaspoons olive oil
  • 3 cup freshly grated cheddar cheese
  • 1 1/2 tablespoon cornstarch
  • 6 tablespoons to 3/4 cup whole milk
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon garlic powder
  • 2 teaspoons olive oil
  • 1 cup sweet corn kernels
  • ½ cup minced onion
  • ½ cup minced red pepper
  • 8 ounces tortilla chips
  • Avocado, for serving
  • Lime Wedges, for serving


  1. Combine the spices, set aside.
  2. In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder. Pulse a few times until mixture comes together and resembles a coarsely ground meal. Add in the spice mixture and pulse a few more times to combine, set aside.
  3. Heat 2 teaspoons olive oil in a medium skillet. Add the minced onion, red pepper, and corn. Cook until everything is tender and lightly charring. Transfer mixture to a bowl. Heat remaining 2 teaspoons in the skillet and add the nut mixture. Sautee until warm and fragrant.
  4. In a medium sauce pan, combine cheddar cheese and cornstarch in a small pot. Heat over medium low and stir until cheddar begins to melt. Add 6 tablespoons milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, stirring frequently, to reach smooth and not-too-thin consistency.
  5. Assemble the nachos by dividing chips into 4 bowls. Sprinkle with corn mixture, crumble mixture, and a drizzle of the nacho cheese. Serve with avocado, lime wedges, and a sprinkle of cilantro.



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