Veggie Bean Nachos with Chipotle Sour Cream
Ready in 25 minutes
• Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 26, 2019.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 26, 2019.
Ingredients
Chilli
- 1 brown onion
- 1 carrot
- 1 courgette
- 1 can kidney beans
- 250g frozen corn
- 1-2 Tbsp From My Kitchen Smokin’ Mexican rub
- 1 can mild chilli beans
- 1 can chopped tomatoes
- 1 cup veggie stock
Sour Cream
- 1/2 cup sour cream
- 1 pack chipotle sauce
To Serve
- 1 pack corn chips
- 1/2 block cheese, grated
Steps
-
Prep veggies Finely dice onion, grate carrot and courgette, drain and rinse kidney beans. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion with 1 tsp salt for 3-4 minutes, until softened.
-
Cook chilli Add carrot, courgette and corn and cook a further 4 minutes, until vegetables are soft.
-
Cook chilli Add nacho spices, chilli beans, canned tomatoes, kidney beans and stock, simmer for about 5 minutes, until sauce has thickened slightly. Season to taste. Sprinkle over grated cheese to melt.
-
To finish Combine sour cream and chipotle sauce in a bowl.
-
Serve a handful of corn chips and top with chilli and chipotle sour cream.
Nutritional Information
Energy |
2585 kj 618 kcal |
---|---|
Protein | 21.5g |
Carbohydrate | 68.3g |
Fat | 27.3g |