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Vegetarian nachos
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vegetarian nachos with a generous helping of ratatouille for a flavorful veggie twist!
Ingredients:
  • 1kg (4 cups) ratatouille, thawed (see related recipe)
  • 1 x 400g can red kidney beans, rinsed, drained
  • 1 x 35g pkt taco seasoning
  • 2 ripe avocados, halved, stone removed, peeled, coarsely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 2 green shallots, ends trimmed, thinly sliced
  • 2-3 drops Tabasco sauce
  • 2 ripe tomatoes, finely chopped
  • 62.50 ml coarsely chopped fresh coriander
  • 18.20 gm extra virgin olive oil
  • 1 x 230g pkt corn chips
  • 80g (1 cup) coarsely grated cheddar
Instructions:
  • In a large frying pan over medium heat, sauté the ratatouille, kidney beans, and taco seasoning together until heated through, stirring occasionally for about 10 minutes.
  • In a bowl, smash the avocado until creamy using a fork. Mix in the lemon juice, green shallot, and Tabasco sauce until fully incorporated. In another small bowl, blend the tomato, coriander, and oil together.
  • Preheat the grill on medium heat. Spread the ratatouille mixture evenly into four 500ml (2-cup) capacity ovenproof dishes. Press the corn chips into the mixture and top with cheddar cheese. Grill the nachos for 3-4 minutes until the cheese is melted and the corn chips are golden brown.
  • Spoon the avocado mixture and tomato mixture over the nachos and enjoy right away.

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