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Chilli-bean nachos
Chilli-bean nachos
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Healthy nachos loaded with veggies, less fat, and salt for a guilt-free indulgence.
Ingredients:
  • 1 brown onion, finely chopped
  • 1 large zucchini, trimmed, coarsely grated
  • 2 tsp Mexican chilli powder
  • 2 x 400g cans red kidney beans, rinsed, drained
  • 400g can diced tomatoes
  • 100g organic corn chips
  • 50g (1/2 cup) coarsely grated reduced-fat pizza cheese
  • 130g (1/2 cup) low-fat natural yoghurt
  • Thinly sliced spring onions (shallots), to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Heat oil in a large saucepan over medium heat. Saute onion and zucchini until soft, about 5 minutes. Add chilli powder and cook for 1 minute. Mix in the beans and tomato, then simmer until thickened, about 10 minutes. Lightly mash the beans with a fork.
  • Preheat the grill on high. Divide the bean mixture evenly among four 350ml baking dishes. Place corn chips around the edge of each dish and sprinkle with cheese. Grill for 5 minutes or until the cheese is melted and bubbly.
  • Finish by adding a dollop of yogurt and a generous sprinkle of fresh spring onion and coriander.

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