Easy Bean and Vegetable Nachos

Easy Bean and Vegetable Nachos

Ready in 25 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 27, 2015.
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A Delicious Vegetarian Easy Bean and Vegetable Nacho Dish

Ingredients

BEAN AND VEGETABLE SAUCE

  • 1 tablespoon oil
  • 1 brown onion, grated
  • 2 carrots, peeled and grated
  • 1 capsicum, core and seeds removed and finely diced
  • 1 tablespoon nacho spice mix
  • 1 can mild chilli beans
  • 1 can chopped tomatoes
  • 1/2 cup grated colby cheese

TO SERVE

  • Flesh of 1 avocado
  • 1/2 cup sour cream
  • Juice of 1/2 a lemon
  • 2 bags corn chips
  • 1/2 iceberg lettuce, shredded
  • 2 tablespoons chopped coriander
  • 1/2 a lemon, cut into wedges

Steps

  1. the oven grill to high.
  2. Heat oil in a large, preferably oven-proof, fry-pan on medium heat. Fry onion for 3–4 minutes, until golden. Add carrots and capsicum and cook for a further 4–5 minutes, until vegetables are soft (add a splash of water if vegetables start to stick). Stir in nacho spice mix, chilli beans and canned tomatoes. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.
  3. Sprinkle cheese over sauce and place pan under grill for about 5 minutes, until cheese is bubbling and golden.
  4. Mash the avocado with 1–2 tablespoons of sour cream, and 1–2 teaspoons lemon juice. Season to taste with salt and pepper.
  5. Place a handful of nacho chips into each bowl and spoon over bean and vegetable sauce. Top with a spoonful of sour cream, a small handful of shredded lettuce, coriander and squeeze over lemon juice.

Nutritional Information

Energy 2572 kj
615 kcal
Protein 13.5g
Carbohydrate 56.0g
Fat 35.5g