Vegetarian Nachos

ingredients

Bean mixture

• 2 tsp. extra virgin olive oil
• ¼ brown onion, finely chopped
• 1 small garlic clove, crushed
• ½ tsp ground cumin
• ¼ tsp chilli powder
• 100g red kidney beans, drained & rinsed
• 100g Black Beans, drained & rinsed
• 3 tbsp. Vegetable stock

Guacamole

• ½ avocado
• Lemon juice, to taste
• Pinch of ground cumin
• ¼ garlic clove, crushed
• 1 tbsp. grated brown onion
• Salt & pepper to taste

Salsa

• ½ medium tomato, diced (room temp)
• ¼ small red onion, finely diced
• Lemon juice to taste
• 2 tsp. extra Virgin olive oil
• 1 tbsp. coriander, chopped
• Pinch of salt and pepper

Extras

• 2 small handfuls of corn chips
• 40g cheddar cheese, grated
• 50g plain low-fat sour cream or Greek yoghurt

method

1. Pre-heat grill to a high setting (200°C).
2. To make the bean mixture, heat olive oil in a small saucepan over medium heat.
3. Add onion and garlic to the pan and cook for 2-3 minutes or until onion becomes translucent.
4. Add the beans, chilli, cumin and vegetable stock into the pan and stir for 3-5 minutes until the vegetable stock has reduced.
5. Once reduced, set aside until you’re ready to assemble.
6. To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature.
7. To begin making the guacamole, place the avocado, lemon juice, cumin, onion and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste.
8. Finally – you’re ready to assemble! Arrange the corn chips in an oven-safe dish and sprinkle grated cheddar over the top.
9. Pour the bean mixture over the chips and spread evenly.
10. Place dish under the grill for 2 minutes or until cheese has melted.
11. Once out from under the grill, top with the tomato salsa, the avocado guac and a dollop of sour cream.