Easy Bean and Vegetable Nachos with Oven ‘Chips’

Easy Bean and Vegetable Nachos with Oven ‘Chips’

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 16, 2016.
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Making your own nacho ‘chips’ is a much healthier alternative to using usual corn chips.

Ingredients

OVEN ‘CHIPS’

  • 4 wraps

BEAN AND VEGETABLE NACHO MIXTURE

  • 1 brown onion, grated or finely diced
  • 2 carrots, peeled and grated
  • 1 capsicum, core and seeds removed, finely diced
  • 1 tablespoon nacho spice mix
  • 1 can mild chilli beans
  • 1 can chopped tomatoes

GUACAMOLE

  • 1 avocado
  • Juice of lemon

TO SERVE

  • ½ iceberg lettuce
  • 125g sour cream
  • 1 cup Edam cheese, grated
  • 3 tablespoons chopped parsley

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Place wraps on a clean, dry chopping board, brush lightly with olive oil and season with salt. Stack wraps in one pile then, using a sharp knife, cut wraps into eights (You should end up with 32 small wedges).
  3. Place wedges on prepared trays in a single layer. Bake for 5 minutes, flip wedges over and switch tray positioning. Bake a further 4–5 minutes, until lightly golden.
  4. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion for 2 minutes. Add carrots and capsicum and cook for a further 4–5 minutes, until vegetables are soft.
  5. Stir through nacho spice mix, chilli beans and canned tomatoes and simmer for about 5 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
  6. In a small bowl, mash avocado flesh and lemon juice together until smooth. Season to taste with salt and pepper. Thinly slice lettuce.
  7. Spoon bean and vegetable nacho mixture into bowls. Top with lettuce and a spoonful of sour cream and guacamole. Sprinkle over cheese and parsley and serve oven ‘chips’ on the side.

Nutritional Information

Energy 2497 kj
597 kcal
Protein 27.3g
Carbohydrate 42.1g
Fat 33.4g