Linda’s Easy Bean and Veggie Nachos
Ingredients
- 1 brown onion, finely diced
- 1 chilli, finely diced (optional, depending onheat preference)
- 2 carrots, peeled and grated
- 1 capsicum, core and seeds removed and finely diced
- 1 tablespoon Mexican spice mixtablespoon Mexican spice mix
- 1 can mild/medium chilli beans
- 1 tin chopped tomatoes
To serve
- 1 avocado
- 1 juice of ½ lemon,
- 1 bag cornchips
- 1/2 iceberg lettuce shredded
- 3 tbsp chopped coriander leaves and stalks (optional)
Instructions
- Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion for 3–4 minutes, until golden. Add chilli (if using), carrots and capsicum and cook for a further 4–5 minutes, until veggies are soft (add a splash of water if veggies start to stick).
- Stir in Mexican spice mix, chilli beans and tomatoes and simmer for about 5 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
- In a small bowl mash avocado with 1–2 teaspoons lemon juice. Season with salt and pepper.
- Place a handful of corn chips into each bowl and spoon over the bean and veggie mixture. Top with a small handful of shredded lettuce, mashed avocado, and coriander.
Notes
Thank you Linda!