Mild Chilli Bean and Vegetable Nachos

Mild Chilli Bean and Vegetable Nachos

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 17, 2017.

If the adults are keen to spice things up, add some chilli flakes to your nachos. If you don’t have an oven-proof fry-pan, transfer bean and vegetable sauce to a baking dish before topping with cheese and grilling.


Ingredients

Mild Chilli Bean and Vegetable Sauce

  • 1 brown onion, grated or finely diced
  • 1 carrot, peeled and grated
  • 1 capsicum, core and seeds removed and finely diced
  • 1½ tablespoons nacho spice mix
  • ½ teaspoon salt
  • 1 can mild chilli beans
  • 1 can chopped tomatoes
  • ½ cup grated Edam cheese

Guacamole

  • 1 avocado
  • Juice of ½ lemon

To Serve

  • 2 packs corn chips
  • 1 pottle sour cream
  • 2 tablespoons roughly chopped parsley leaves and stalks
  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. Preheat oven grill to high. Heat a drizzle of oil in a large oven-proof fry-pan on medium heat. Cook onion for 3-4 minutes, until golden.
  2. Add carrot 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, salt, chilli beans and canned tomatoes. Simmer for about 5 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
  4. Sprinkle over cheese and grill for 2-3 minutes, until cheese is melted and bubbling.
  5. 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 pepper.
  6. To serve, place a handful of corn chips into each bowl and spoon over mild chilli bean and vegetable sauce. Top with a spoonful of sour cream and guacamole. Sprinkle over parsley and squeeze over lemon juice (if using).

Nutritional Information

Energy 2735 kj
654 kcal
Protein 15.8g
Carbohydrate 62.3g
Fat 36.0g