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Vegetarian nachos
Vegetarian nachos
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Prep Time:
35 minutes
Cook Time:
44 minutes
Total Time:
79 minutes
Involve kids in creating a healthier, low-saturated fat version of nachos for a fun family dinner!
Ingredients:
  • 1 brown onion, finely chopped
  • 7.50 gm ground cumin
  • 400g can salt-reduced red kidney beans, drained, rinsed
  • 1 green onion
  • 1 large avocado, halved
  • 21.00 gm lemon juice
  • 2 medium tomatoes, diced
  • 1 small Lebanese cucumber, diced
  • 40.00 ml whole fresh coriander leaves
  • Corn chips, to serve (see note)
Instructions:
  • In a saucepan over medium heat, heat oil until shimmering. Add onion and cook, stirring often, for 3 minutes until softened. Mix in garlic, cumin, and coriander and cook for 30 seconds until aromatic. Add beans and 1/3 cup of cold water. Simmer uncovered for 5 minutes until heated through. Remove from heat and let cool slightly before serving.
  • Move the mixture into a heatproof bowl. Use a potato masher to roughly mash it. Add pepper to taste.
  • Thinly slice the onion using kitchen scissors. Next, place the avocado in a bowl and mash it with a fork until smooth. Then, stir in the lemon juice and the sliced onion. Finally, season the guacamole with salt and pepper before serving.
  • Create a vibrant tomato salsa by mixing together fresh tomato, crunchy cucumber, and fragrant coriander in a bowl. Season with a touch of salt and pepper for the perfect balance of flavors.
  • Arrange corn chips neatly on plates, then generously layer with creamy guacamole, savory refried beans, and zesty salsa to create a vibrant and flavorful dish.

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