Veggie Nachos
Updated: Jun 15, 2020
A healthy nachos for any day of the week!
SHOPPING LIST
1 x bag of gluten free corn chips (your brand of choice) (these are great). https://www.missionfoods.com.au/en/products/corn-chips/corn-chips/mission-white-corn-tortilla-corn-chips-230g.aspx
1 x small bunch of spring onions, diced
1 x medium red capscium or 3 small bull horn peppers, diced
1 x large tomato, diced
1 handful of parsley, roughly chopped
½ lemon, juiced
1 x 400g can of black beans, drained and rinsed
Taco seasoning of choice (I love this healthy brand). - http://riegafoods.com/product/riega-organic-taco-seasoning-mix-no-4/
¾ of a cup of shredded cheese
1 medium avocado
Extra virgin olive oil (EVOO)
Salt and pepper
THE RECIPE
Heat the oven to 180 degrees celsius
Pour a bag of corn chips (your brand choice) over a tray
In a pan, fry off the spring onions and capsicum or bull horn peppers in EVOO (3-5min) until charred
Remove from the heat and add in the chopped tomato and parsley. Dress with the lemon juice and salt and pepper, then leave to the side
Drain, rinse and dry a can of black beans
In the same pan, add a dash of EVOO and fry off the black beans and taco seasoning of choice (3-5 min)
Spread the black bean mixture over your chips and evenly spread the cheese on top. Place it in the oven until the cheese has melted (10-15min)
Remove from the oven and add the tomato and capsicum salsa mix
Mash an avocado with a dash of olive oil, lemon juice and salt and pepper
Munch, share and enjoy!
Now tell me that doesn’t sound easy (and delicious)... Annd not to mention healthy and balanced providing protein, complex carbohydrates, healthy fats and fiber in one dish.
Tag me in your creations over on Instagram @alexjoynutrition