Vegetable and Bean Nachos with Chipotle Sour Cream

Vegetable and Bean Nachos with Chipotle Sour Cream

Ready in 25 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 26, 2015.
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Capsicum, carrot and bean nachos with chipotle sour cream

Ingredients

VEGETABLE AND BEAN SAUCE

  • 1 red onion, finely diced
  • 1 capsicum, core removed and finely diced
  • 2 carrots, grated
  • 1 1/2 tablespoons nacho spice mix
  • 1 can chopped tomatoes
  • 1 can mild chilli beans
  • 1 can red kidney beans, drained and rinsed
  • 1 tablespoon sweet chilli sauce
  • 1 cup grated tasty cheese

TO SERVE

  • 1/2 cup sour cream
  • 1 tablespoon tomato sauce
  • 1 sachet chipotle sauce
  • 2 baby cos lettuces
  • 2 baby cos lettuces
  • 2 tablespoons chopped coriander leaves and stalks

Steps

  1. grill to high.
  2. Heat a drizzle of olive oil in a large fry-pan (preferably oven-proof) on medium heat. Fry onion and capsicum for about 4 minutes until softened. Add carrots and nacho spice mix and cook a further 1 minute.
  3. Add tomatoes, chilli beans, kidney beans and sweet chilli sauce, stir to combine. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.
  4. While sauce is simmering prepare rest of the meal; mix sour cream, tomato sauce and chipotle sauce together in a small bowl; finely slice lettuces. Sprinkle cheese over bean sauce and place pan under grill for about 5 minutes, until cheese is bubbling and golden. If you don’t have an ovenproof pan, transfer to an oven-proof dish to grill.
  5. Place corn chips, chipotle sour cream and lettuce in bowls and place in middle of table along with bean sauce so everyone can help themselves. Garnish each plate with coriander.

Nutritional Information

Energy 2702 kj
646 kcal
Protein 36.5g
Carbohydrate 94.4g
Fat 33.7g