Mushroom and Chilli Bean Nachos with Spiced Yoghurt

Mushroom and Chilli Bean Nachos with Spiced Yoghurt

Ready in 25 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 15, 2016.

If you would like a little meat in this recipe, simply fry 300‰ŠŠg of your favourite mince with the onion in step one †.


Ingredients

MUSHROOM AND CHILLI BEANS

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 200g white button mushrooms, finely chopped (or grated, see tip section)
  • 1 courgette, grated
  • 1 1/2 tablespoons nacho spice mix
  • 1 can chopped tomatoes
  • 1 can mild chilli beans
  • 1 1/2 tablespoons mild sweet chilli sauce –
  • 1 cup grated edam cheese

SPICED YOGHURT

  • 1/4-1/2 cup natural yoghurt
  • 1 1/4 teaspoons mild sweet chilli sauce (optional, adults)

TO SERVE

  • 1 cos lettuce
  • 4–5 handfuls corn chips

Steps

  1. oven grill to high and position rack near top of oven.
  2. Heat a drizzle of oil in a fry-pan (preferably oven-proof) on medium heat. Cook onion, carrot and mushrooms for 3–4 minutes until softened, stirring occasionally.
  3. Add courgette and nacho spice mix and cook a further ƒ1–2„ minutes.
  4. Add tomatoes, chilli beans and sweet chilli sauce and stir to combine. Simmer about 4 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
  5. Sprinkle cheese over mushroom and bean chilli and place whole pan under grill for about ­5 minutes, until cheese melts and is starting to brown.
  6. While mushroom and bean chilli are grilling, prepare the rest of the meal. In a small bowl, mix yoghurt and sweet chilli sauce together (if using) and set aside; finely slice lettuce and place in a bowl.
  7. Spoon mushroom and bean chilli into bowls. Top with lettuce and spiced yoghurt. Serve corn chips on the side.

Nutritional Information

Energy 2367 kj
566 kcal
Protein 18.9g
Carbohydrate 59.2g
Fat 27.5g