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:
1 sweet potato, peeled and roughly chopped
1 zucchini, roughly chopped
½ capsicum, finely sliced
1 onion, finely diced
½ head of garlic, trimmed
1 teaspoon dried basil
Season with salt and pepper
2 tablespoons extra-virgin olive oil
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 180°C.
In a medium oven dish, add sweet potato, zucchini, capsicum, onion and garlic and coat with extra-virgin olive oil and dried basil and season with salt and pepper.
Bake for 25-30 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.
Increase the oven to 200°C.
To assemble the nachos, add the corn chips 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 up and enjoy!