Recipe: Loaded Vegan Nachos with Rockburn Pinot Gris

2-3 persons | 10 min.


  • 300g of your favourite Nacho chips 1 can chili beans, heated
  • 1 yellow capsicum, sliced
  • 1 handful cherry tomatoes, halved
  • 1/3 cup black olives, sliced
  • Guacamole, see below
  • Fresh coriander


  • 1 avocado, mashed
  • 1 lime, juiced
  • 1/2 red onion, nicely diced salt & pepper to taste


Load the nachos by stacking the chips on a large plate and adding all of the toppings in the order of the list of ingredients.

Cover with tons of guacamole and enjoy immediately!

Ripe stonefruit & pear characters, coupled with a long zesty finish make our off-dry Pinot Gris the perfect companion for a vegan Mexican fiesta!