adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nachos
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant veggie-loaded nachos with flavorful spices atop crispy pita bread for a delicious Mexican fiesta.
Ingredients:
  • 4 large wholemeal pita bread (or 2 wholemeal Lebanese bread)
  • 1/2 onion, chopped
  • 1/2 red capsicum, seeded, sliced
  • 400g can kidney beans, rinsed and drained
  • 0.63 gm ground cumin
  • 1 long red chilli, seeded and finely chopped
  • 44.40 gm salt-reduced tomato paste
  • salt and cracked black pepper
  • 120g tasty cheese
  • 3 roma tomatoes, seeded and chopped
  • 2 tsp finely chopped coriander
  • 2 avocados, mashed
  • 120g sour cream
Instructions:
  • Preheat your oven to 180°C. Tear the pita bread into large pieces, place on a baking tray, and bake for 6-8 minutes until crisp. Set aside once done.
  • 1. Heat a saucepan over medium heat and coat with oil spray. Sauté the onion and capsicum for 3-4 minutes until softened. Stir in kidney beans, cumin, chili, tomato paste, and 1/2 cup (125ml) water. Simmer for 5 minutes until most of the liquid evaporates. Remove from heat.
  • Arrange the pita pieces on a spacious oven-safe serving plate. Layer on the kidney bean mixture, then generously sprinkle with cheese. Bake for 5 minutes or until the cheese is perfectly melted.
  • Combine the chopped tomatoes with fresh coriander and leave aside.
  • Serve the nachos generously topped with fresh tomato and fragrant coriander, creamy mashed avocado, and tangy sour cream. Enjoy immediately.

Similar Recipes