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Healthy vegetarian nachos recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Zesty vegetarian nachos - a delicious, healthy twist on a classic crowd-pleaser, ideal for any occasion.
Ingredients:
  • 6 x 28g corn tortillas, each cut into 12 wedges
  • 9.20 gm olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 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 line 2 large baking trays with baking paper.
  • Arrange the tortilla wedges on the baking sheets and give them a light spritz of oil. Bake for 12-15 minutes, flipping halfway through, until beautifully golden and crisp. Let them cool on the side.
  • Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring often, for 5 minutes until softened. Stir in chilli, cumin, and paprika for 1 minute until aromatic. Add capsicum and zucchini, cook for 1 more minute until slightly softened.
  • Combine black beans, tomatoes, and 80ml (1/3 cup) water in a saucepan and bring to a boil. Simmer on low heat for 10 minutes until thickened. Add green beans and simmer for an additional 2 minutes until tender.
  • Serve the bean mixture over the tortilla crisps, garnished with yogurt, coriander, and a lime wedge. Optional: lightly sprinkle with paprika.

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