{"id":654,"date":"2018-09-05T14:50:28","date_gmt":"2018-09-05T02:50:28","guid":{"rendered":"https:\/\/kalem92887712.wordpress.com\/2018\/09\/05\/veggie-ful-nachos\/"},"modified":"2018-09-05T14:50:28","modified_gmt":"2018-09-05T02:50:28","slug":"veggie-ful-nachos","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2018\/09\/05\/veggie-ful-nachos\/","title":{"rendered":"Veggie-ful Nachos"},"content":{"rendered":"<p><em>#loveyourleftovers. This fresh take on a family classic is sure to be a crowd pleaser! Delicious Mexican flavours paired with the light crunch of baked tortillas are a match made in heaven. Enjoy as a plant based meal, or top with chicken for an extra protein hit.<\/em><\/p>\n<figure>\n<p><img decoding=\"async\" data-width=\"800\" data-height=\"533\" src=\"https:\/\/cdn-images-1.medium.com\/max\/800\/1*UZUPn8oI93-CBBZOF3p2QQ.jpeg\" alt=\"\" title=\"\"><br \/>\n<\/figure>\n<p><strong><em>Serves 2<\/em><\/strong><\/p>\n<p><strong><em>Ingredients<\/em><\/strong><\/p>\n<p><em>Nachos<br \/><\/em>\u00bd tsp oil<br \/>\u00bd\u20131 onion, thinly sliced<br \/>1 clove garlic, minced<br \/>2 tsp paprika<br \/>1 Tbsp tomato paste<br \/>Pinch of chilli flakes (optional)<br \/>1 tsp salt<br \/>Remaining can chopped tomatoes<br \/>1x 400g can chopped tomatoes<br \/>200g pumpkin, diced 1\u20132cm<br \/>1 carrot, cut in half lengthways and thinly sliced<br \/>\u00bd capsicum, diced 1\u20132cm<br \/>1 cup vegetable stock<br \/>\u00be can or 180g red kidney beans, drained and rinsed<br \/>\u00bc broccoli, diced 2cm<br \/>1 stalk celery, sliced 1cm<br \/>\u00be cup frozen corn<\/p>\n<p><em>Baked chips<br \/><\/em>1 wholegrain wrap or mountain bread, cut into 3cm triangles\u00a0<br \/><strong>OR<\/strong> 200g kumara, sliced into 0.5cm rounds<br \/>\u00bd tsp olive oil<\/p>\n<p><strong><em>To serve<\/em><\/strong><\/p>\n<p>2 Tbsp lite sour cream<br \/>A few picked coriander leaves<\/p>\n<p><strong><em>Method<br \/><\/em><\/strong>1. Preheat oven to 180\u00b0C. Line an oven tray with baking paper.<\/p>\n<p>2. Prep &amp; cook nachos. Heat oil in a medium pot over medium heat. Add onion, garlic and a pinch of salt and cook for 3\u20134 minutes, until beginning to soften. Add paprika and tomato paste and cook for 30 seconds.<\/p>\n<p>3. Add salt, canned tomatoes, kidney beans, pumpkin, carrot, capsicum and stock, bring to the boil, reduce to a simmer, cover and cook for 12 minutes.<\/p>\n<p>4. Prep &amp; cook chips. Place triangles of wrap (or kumara rounds) onto prepared tray and brush or spray with oil. Season and bake for 6\u20138 minutes for bread (or 15\u201317 minutes for kumara), until golden and crunchy.<\/p>\n<p>5. Finish nachos. Remove lid and cook a further 4\u20136 minutes, until pumpkin is soft. Add beans, broccoli, corn and celery to pot and cook for a further 3\u20134 minutes, until tender. Season well.<\/p>\n<p>To serve, divide nacho mixture between bowls and top with sour cream. Dig a few baked chips into the bowl. Season with freshly cracked black pepper and top with coriander.<\/p>\n<p><strong><em>Nutritional Info (per bowl)<br \/><\/em><\/strong>Energy (kJ): 1821<br \/>Energy (Cal): 436<br \/>Carbohydrate (g): 63.1<br \/>Protein (g): 19.3<br \/>Fat (g): 7.0<br \/>Saturated Fat (g): 1.7<br \/>Sugars (g): 22.8<\/p>\n<hr>\n<p>Click <a href=\"https:\/\/blog.freshstartwithnadia.co.nz\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a> to return to Fresh Start Blog<\/p>\n","protected":false},"excerpt":{"rendered":"<p>#loveyourleftovers. This fresh take on a family classic is sure to be a crowd pleaser! Delicious Mexican flavours paired with the light crunch of baked tortillas are a match made in heaven. Enjoy as a plant based meal, or top with chicken for an extra protein hit. Serves 2 Ingredients Nachos\u00bd tsp oil\u00bd\u20131 onion, thinly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2377,2384,2374],"tags":[1852,1745,1853,2024],"class_list":["post-654","post","type-post","status-publish","format-standard","hentry","category-dinner","category-freshstart","category-lunch","category-recipes","tag-food","tag-fresh-start","tag-inspiration","tag-loveyourleftovers"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=654"}],"version-history":[{"count":0,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/654\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}