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Healthy vegetarian nachos recipe



Loaded with black beans and fresh veggies, these lighter vegetarian nachos are perfect as a quick and easy midweek meal or as a starter when entertaining guests.

15 Ingredients:

* 6 x 28g corn tortillas, each cut into 12 wedges

* 2 tsp olive oil

* 1 red onion, finely chopped

* 2 garlic cloves, crushed

* 1 long fresh red chilli, finely chopped

* 1 tsp ground cumin

* 1 tsp 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

5 Method / Steps

Step 1

Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Place the tortilla wedges on the prepared trays and lightly spray with oil. Bake for 12-15 minutes, turning once, or until golden and crisp. Set aside.

Step 3

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, often stirring, for 5 minutes or until softened. Add the chilli, cumin, and paprika and cook for 1 minute or until aromatic. Add the capsicum and zucchini and cook, stirring for 1 minute or until softened slightly.

Step 4

Add black beans, tomatoes and 80ml (1/3 cup) water to the saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes or until thickened. Add the green beans and simmer for 2 minutes or until just tender.

Step 5

Serve the bean mixture with the tortilla crisps, topped with yoghurt and coriander. Serve with a wedge of lime and sprinkle lightly with paprika if desired.

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