Veggie Nachos with Sweet Chilli Cream

Veggie Nachos with Sweet Chilli Cream

Ready in 25 minutes • Serves 5
This dish most recently appeared in My Gluten Free Bag on Sunday, July 24, 2016.
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Veggie nachos are a fun and easy Friday night dish!

Ingredients

VEGGIE NACHO MIX

  • 1 red onion, finely diced
  • 1 red onion, finely diced
  • 2 carrots, grated
  • 1 1/2 tablespoons GF nacho spice mix
  • 1 carton chopped tomatoes
  • 1 can GF mild chilli beans
  • 1 can GF red kidney beans, drained and rinsed
  • 1 tablespoon GF mild sweet chilli sauce (optional, adults)
  • 3/4 cup grated tasty cheese

TO SERVE

  • 1/2 cup sour cream
  • 1 tablespoon GF mild sweet chilli sauce (optional, adults)
  • 2 tomatoes
  • 1/2 iceberg lettuce
  • 250g GF corn chips

Steps

  1. oven grill to high.
  2. Heat a drizzle of olive oil in a large fry-pan (preferably ovenproof) on medium heat. Fry onion for about 4 minutes, until softened. Add courgette, carrots and nacho spice mix and cook a further 1 minute.
  3. Stir through chopped tomatoes, chilli beans, kidney beans and sweet chilli sauce. 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; in a small bowl mix sour cream and sweet chilli sauce together (if using) and set aside.
  5. Dice tomatoes 1cm; finely slice lettuce and set all aside.
  6. Sprinkle cheese over veggie nacho mix and place pan under grill for 4–5 minutes, until cheese is bubbling and golden. If you don’t have an oven-proof pan, transfer to an oven-proof dish to grill.
  7. Place all components in the middle of the table for everyone to help themselves. Alternatively, divide veggie nacho mix and corn chips between plates or bowls and top with tomato, a dollop of sweet chilli cream and some iceberg lettuce.

Nutritional Information

Energy 2755 kj
658 kcal
Protein 26.3g
Carbohydrate 71.8g
Fat 26.6g