Easy Bean and Veggie Nachos

Easy Bean and Veggie Nachos

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 25, 2016.
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Crunchy, cheesy, beany and healthy!

Ingredients

BEAN AND VEGGIE SAUCE

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

GUACAMOLE

  • 1 avocado
  • Juice of ½ lemon

TO SERVE

  • 2 packs corn chips
  • ½ cup sour cream
  • ½ cup grated Edam cheese
  • 3 tablespoons chopped coriander leaves and stalks (optional, adults)
  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. oven to 220°C. Bring a large pot of salted water to the boil.
  2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 3–4 minutes, until golden. Add carrots and capsicum and cook a further 4–5 minutes, until vegetables are soft (add a splash of water if vegetables start to stick).
  3. Stir in nacho spice mix, chilli beans and tomatoes and simmer for about 5 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
  4. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. In a small bowl, mash avocado flesh and lemon juice together until smooth. Season to taste with salt and pepper.
  5. Place a handful of corn chips into each bowl and spoon over bean and veggie sauce. Top with a spoonful of sour cream and guacamole and a sprinkle of cheese. Garnish with coriander (if using) and squeeze over lemon juice (if using).

Nutritional Information

Energy 2500 kj
598 kcal
Protein 14.6g
Carbohydrate 57.7g
Fat 33.2g