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Healthy vegetarian nachos recipe
Healthy vegetarian nachos recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegetarian nachos bursting with black beans and fresh veggies - a speedy weeknight dinner or delightful party appetizer.
Ingredients:
  • 6 x 28g corn tortillas, each cut into 12 wedges
  • 9.20 gm olive oil
  • 1 red onion, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 2.50 gm ground cumin
  • 2.50 gm smoked paprika, plus extra to sprinkle
  • 1 large red capsicum, deseeded, chopped
  • 1 large zucchini, chopped
  • 400g can black beans, rinsed, drained
  • 400g can diced tomatoes
  • 150g green beans, sliced into 1cm pieces
  • 130g (1/2 cup) natural yoghurt
  • Fresh coriander, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced, and neatly line 2 large baking trays with baking paper.
  • Lay out the tortilla wedges on the trays, and give them a light spray of oil. Bake until they turn golden and crisp, for about 12-15 minutes, remembering to flip them over halfway through. Once ready, set aside.
  • Heat oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Stir in chilli, cumin, and paprika, cook for 1 minute until aromatic. Add capsicum and zucchini, cook for another minute until slightly softened.
  • In a saucepan, combine black beans, tomatoes, and 80ml (1/3 cup) water. Bring to a boil, then simmer on low for 10 minutes until thickened. Stir in green beans and simmer for an additional 2 minutes until tender.
  • Top the tortilla crisps with the bean mixture, yogurt, and coriander. Serve with a lime wedge and a light sprinkle of paprika if desired.

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