Veggie Bean Nachos with Chipotle Sour Cream

Veggie Bean Nachos with Chipotle Sour Cream

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 26, 2019.
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Ingredients

Chilli

  • 1 brown onion
  • 1 carrot
  • 1 courgette
  • 1 can kidney beans
  • 250g frozen corn
  • 2 Tbsp From My Kitchen smokin’ Mexican blend
  • 1 can mild chilli beans
  • 1 can chopped tomatoes
  • 1 cup veggie stock

Sour Cream

  • 125g sour cream
  • 1 pack chipotle sauce

To Serve

  • 1 cup grated cheese
  • 1 pack corn chips
  • 1 bunch coriander

Steps

  1. Prep veggies Finely dice onion, grate carrot and courgette, drain and rinse kidney beans. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion with 1 tsp salt for 3-4 minutes, until softened.
  2. Cook chilli Add carrot, courgette and corn and cook a further 4 minutes, until vegetables are soft.
  3. Cook chilli Add Mexican blend, chilli beans, canned tomatoes, kidney beans and stock, simmer for about 5 minutes, until sauce has thickened slightly. Season to taste. Sprinkle over grated cheese to melt.
  4. To finish Combine sour cream and chipotle sauce in a bowl.
  5. Serve a handful of corn chips topped with chilli, sour cream and coriander

Nutritional Information

Energy 2257 kj
539 kcal
Protein 16.5g
Carbohydrate 59.1g
Fat 25.8g