Vegetarian Nachos

Total Time 45 minutes
Course dinner, main meal
Servings 4

Ingredients

Beans

  • 1 brown onion any colour
  • 1 garlic clove
  • 2 teaspoons mexican spice mix
  • 1 carrot
  • 1 red capsicum any colour
  • 2 400g tin diced tomatoes no added salt
  • 1 cup chicken stock
  • 1 x 420g can 4 bean mix, drained and rinsed
  • 1 x 420g can red kidney beans or black beans, drained and rinsed
  • 1 x 420g can lentils, drained and rinsed
  • Extra virgin olive oil

Salsa

  • 1 avocado
  • 1 cucumber
  • lemon juice
  • Jalapeno peppers and capers
  • Salt and pepper to taste

To Serve

  • 70 g reduced-salt natural corn chips unsalted if available
  • 80 g Reduced fat cheddar cheese
  • 5 tbsp Reduced fat plain Greek yoghurt

Instructions
 

  • Heat olive oil in a large pot to a moderate heat
  • Prepare your vegetables for the beans, by chopping the onion, capsicum and carrot into small pieces, and crush garlic
  • Add onion and garlic to preheated pot and cook for 1-2 minutes
  • Add canned tomatoes, 4 bean mix, kidney beans and lentils, along with the stock, capsicum and carrot, and stir to combine.
  • Reduce the heat and simmer for 30 mins, until the veggies are cooked and the tomato sauce is beginning to thicken
  • Whilst the beans are cooking, chop all the ingredients for the salsa into small pieces
  • Mix the salsa ingredients together in a bowl, and add lemon/lime and pepper to taste
  • Now that the beans have finished cooking, use a stick blender to roughly blend the bean mixture. You’re looking for when the bean mixture looks roughly chopped (a little like mince), not smooth like soup. (You could use a vegetable masher here instead). If the mixture still has quite a bit of liquid, simmer a little more over a low heat until it starts to thicken some more
  • Serve beans between bowls and sprinkle with cheese, add a dollop of yoghurt and spoon avocado salsa on top
  • Serve corn chips alongside each bowl for people to scoop up the beans

Nutrition

Calories: 506kcalCarbohydrates: 54gProtein: 24gFat: 19gSodium: 306mgFiber: 19gCalcium: 310mg
Tried this recipe?Let us know how it was!