Ingredients
-
1 onion
-
1 red pepper
-
1 large carrot
-
1 tsp olive oil
-
2 cloves garlic
-
1⁄2 tsp ground cumin
-
1 tsp smoked paprika
-
Pinch chilli powder (optional)
-
2 tsp dried mixed herbs
-
500ml tomato passata
-
100g sweetcorn
-
1 tin black or kidney beans
-
150g cheddar cheese
-
200g of tortilla chips – choose gluten free if preferred
Equipment
-
Chopping board and knife
-
Large frying pan
-
Grater
-
Large plates
-
Oven gloves
Allergens
-
Dairy
-
gluten (optional)
Directions
Chop the onion, pepper and carrot into small pieces and place in a large saucepan
- Add enough water to just cover the vegetables and cook on a high heat with the lid on for around 10 minutes
Remove the lid and allow the water to evaporate then turn the heat down to low. Add 1 tsp olive oil along with chopped garlic, cumin, paprika and chilli (if using)
Cook for 1 more minute before adding the mixed herbs, passata, sweetcorn and drained beans
- Place the lid on the pan and simmer gently for around 10 minutes
While the sauce is simmering, grate the cheese and divide the tortillas between 2-3 plates
- Switch on your grill to a medium heat
- Divide the sauce between the plates of nachos
- Sprinkle the cheese on top and place under the grill until the cheese has melted and is turning golden
Carefully remove the plates with oven gloves, allow them to cool a little then serve with your choice of sour cream, chopped avocado and shredded lettuce
Fun fact!
Fun fact! Beans are full of FIBRE which is excellent for our tummies! Fibre is important for our digestive systems and helps us have healthy poos, and it also feeds the healthy (and friendly!) bacteria that live in our tummies which are called our ‘microbiome’
