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 Gluten Free Bag on Sunday, April 12, 2020.
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Ingredients

Chilli

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 courgette, grated
  • 1 can kidney beans, drained & rinsed
  • 250g frozen corn
  • 14g nacho spices
  • 400g mild chilli beans
  • 400g chopped tomatoes
  • 1 cup GF veggie stock

Sour Cream

  • 125g sour cream
  • 15g chipotle sauce (optional, adults)

To Serve

  • 250g corn chips
  • 1 1/2 cups grated cheese

Steps

  1. Prep chilli & cheese. Set onion, carrot, courgette, kidney beans and cheese aside.
  2. Cook chilli. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion with 1 tsp salt for 3-4 minutes, until softened. Add carrot, courgette and corn and cook a further 4 minutes, until vegetables are soft.
  3. Finish chilli. Add nacho spices, chilli beans, canned tomatoes, kidney beans and stock and simmer for about 5 minutes, until sauce has thickened slightly. Season to taste and sprinkle over cheese to melt.
  4. To finish. In a small bowl, combine sour cream with chipotle sauce. Keep some sour cream plain for little foodies or use mild sweet chilli sauce instead.
  5. Serve corn chips topped with chilli and sour cream.

Nutritional Information

Energy 2851 kj
681 kcal
Protein 22.9g
Carbohydrate 68.1g
Fat 33.0g