BEANIE NACHOS
Our take on nachos is a crowd pleaser. This recipe is jam-packed with veggies, protein and iron-rich kidney beans. From the crunchy corn chips to the gooey melted cheese, every bite is sure to please. Topped with creamy avocado and zesty salsa, it is a fun dinner option or party dish that all ages will enjoy!
Ingredients:
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 sweet potato, peeled and roughly chopped
1 zucchini, roughly chopped
½ capsicum, sliced
1 onion, diced
½ head of garlic, trimmed
345 ml tomato passata
425 g tin kidney beans, drained and rinsed
200 g corn chips
½ cup grated cheddar cheese
TO SERVE:
Guacamole, cherry tomatoes, squeeze of lime, coriander and yoghurt.
Method:
Preheat the oven to 200°C (390°F).
In a medium oven dish, coat the sweet potato, zucchini, capsicum, onion and garlic with extra-virgin olive oil and died basil then transfer to a baking tray lined with baking paper.
Bake for 20 minutes or until the veggies are soft and cooked through.
Mash the roast veggies with a fork until broken down.
Add the passata and kidney beans and stir to combine.
To assemble the nachos, add them around the outside, pressing some under the beanie filling. Top with grated cheese and bake for a further 10-15 minutes until the chips are nice and crispy and the cheese is gooey and bubbling.
Top with guac, tomatoes, lime, coriander and yoghurt.
Wait until the dish is cooled if eating family-style or serve on plates and enjoy!