Nachos – Vegetarian
Green
Easy vegetarian nachos with kidney beans, melted cheese and fresh salsa – a tasty family dinner.
Ingredients
- Ingredient
- Amount
- NACHO BEAN MIX
- _
- Canola oil
- 2 tsp
- Onion, diced
- 1
- Garlic
- 1 clove crushed
- Red kidney beans
- 2 x 400g undrained
- Carrot
- 1 large grated
- Celery
- 1 stick finely diced
- Taco Seasoning Mix
- 1 tbsp (See homemade recipe below)
- Salt reduced tomato paste
- 2 tbsp
- Tomato passata
- 200ml
- Salt reduced beef style stock powder
- 1 tsp
- SALSA
- _
- Tomato
- 1 tsp diced
- Red onion
- ¼ diced
- Canned corn kernels
- 200g drained
- Fresh or dried herbs, finely chopped
- to taste
- Lime juice
- 1 tsp
- TO SERVE
- _
- Corn chips plain
- 150g unsalted
- Cheese
- 70g grated
- Plain Greek yoghurt
- 70g
- Homemade taco seasoning
- _
- Chili powder
- 4 tbsp
- Cumin
- 2 tbsp
- Paprika
- 1 tbsp
- Salt
- 1 tbsp
- Garlic powder
- 1 tsp
- Dried onion
- 1 tsp
- Oregano
- 1 tsp
- Black pepper
- 1 tsp
Method
- To make the nacho bean mix, put the large saucepan or stock pot over medium heat and add enough oil to lightly coat the bottom of the pan.
- Add the onion and garlic and cook until the onion starts to look transparent.
- Add the carrot and celery. Cook until they are soft and most of the liquid in the pan has evaporated.
- Add the taco seasoning mix*, tomato paste, passata, beef stock and undrained red kidney beans, stir well.
- Bring to the boil, then reduce heat to low and simmer until sauce has reduced, stirring regularly to stop it from sticking to the bottom of the pot. If the dish it too thick, add a little more water, you may not need to.
- To make the salsa combine all ingredients in a bowl and gently stir to combine.
- To assemble place on a tray, top with cheese and melt in oven for 5 minutes.
- Top with bean mix, salsa and yogurt. Garnish with coriander if you wish.
- *To make the home-made taco seasoning recipe combine all seasoning ingredients and store in an airtight container.
Serve with corn chips, cheese and plain Greek yoghurt.
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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