Veggie Nachos with Feta and Pink Pickled Onions

Veggie Nachos with Feta and Pink Pickled Onions

Ready in 25 minutes • Serves 5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, November 26, 2017.
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Leave off the feta and onions for fussier little foodies. For meat lovers, add around 300g beef mince to cook with onion and capsicum until beef is browned, about 4 minutes.

Ingredients

Veggie and Bean Mix

  • 1 brown onion, finely diced
  • 1 capsicum, diced 1cm
  • 1 carrot, grated
  • 2 tablespoons nacho spice mix
  • 1 can chopped tomatoes
  • 1 can mild chilli beans
  • 1 tablespoon GF mild sweet chilli sauce

To Serve

  • ½ iceberg lettuce *
  • 1 avocado
  • 1 tomato
  • 100g feta cheese *
  • 1 pottle sour cream
  • ¼ cup Mexican pickled onions, drained (optional, adults)
  • 2 tablespoons coriander leaves and stalks, roughly chopped
  • 2 bags corn chips

Steps

  1. Prepare your veggies. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Cook onion and capsicum for about 4 minutes, until softened. Add carrot and nacho spice mix to pan and cook a further 1 minute, until fragrant.
  2. Add canned tomatoes and chilli beans, reduce heat to medium and simmer for about 5 minutes, stirring often, until sauce has thickened slightly.
  3. Stir through sweet chilli sauce and season to taste.
  4. While sauce is simmering, thinly slice lettuce and place into a bowl. To prepare avocado, cut in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Dice avocado and tomato 1cm.
  5. To serve, crumble feta cheese over veggie and bean mix (in pan) and top with diced avocado, tomato, sour cream and Mexican pickled onions (if using) and coriander. Serve corn chips and lettuce on the side. Place all in the middle of the table for everyone to help themselves.

Nutritional Information

Energy 2347 kj
561 kcal
Protein 14.1g
Carbohydrate 53.0g
Fat 31.9g