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Vegetarian nachos

Vegetarian nachos

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves

  • 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

  • 1/4 cup coarsely chopped fresh coriander

  • 1 tablespoon extra virgin olive oil

  • 1 x 230g pkt corn chips

  • 80g (1 cup) coarsely grated cheddar

Directions

  • 01

    Place the ratatouille, kidney beans and taco seasoning in a large frying pan over medium heat, and cook, stirring, for 10 minutes or until heated through.

  • 02

    Meanwhile, place the avocado in a bowl and use a fork to mash until smooth. Add the lemon juice, green shallot and Tabasco sauce and stir until well combined. Combine the tomato, coriander and oil in a small bowl.

  • 03

    Preheat grill on medium. Divide the ratatouille mixture among four 500ml (2-cup) capacity ovenproof dishes. Press the corn chips into the ratatouille mixture and sprinkle with cheddar. Place the nachos under the grill for 3-4 minutes or until the cheddar melts and the corn chips are golden.

  • 04

    Divide the avocado mixture and the tomato mixture among the nachos and serve immediately.

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