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.

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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

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.
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).
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.
Sprinkle over cheese and grill for 2-3 minutes, until cheese is melted and bubbling.
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.
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