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Chilli-bean nachos
Chilli-bean nachos
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy chip and cheese combo for a quick and delicious Friday meal.
Ingredients:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 1 large zucchini, trimmed, coarsely grated
  • 2 tsp Mexican chilli powder
  • 2 x 400g cans No-Added-Salt red kidney beans, rinsed, drained
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 100g organic corn chips
  • 50g (1/2 cup) coarsely grated reduced-fat pizza cheese
  • 125ml (1/2 cup) low-fat natural yoghurt
  • Thinly sliced shallots, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Begin by spraying a large saucepan with oil and heating it over medium heat. Sauté the onion and zucchini until soft, about 5 minutes. Add the chili powder and cook for 1 minute. Mix in the beans and tomato, then simmer for 10 minutes until thickened. Lightly mash the beans with a fork before serving.
  • Preheat the grill until hot. Divide the bean mixture into four 350ml-capacity baking dishes. Place corn chips around the edges and sprinkle with cheese. Grill for 5 minutes or until the cheese is melted and bubbly.
  • Add a dollop of yogurt and garnish generously with chopped shallots and fresh coriander.

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