Name: Vegetarian Nachos
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 onion, finely diced; 1 tsp garlic, freshly minced; 3 x 400g cans of kidney beans (or any preferred legumes); 2 tbsp tomato paste; 1 tbsp sweet paprika; 1 tbsp cumin powder; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp oregano; 1 tsp salt; 4 cups corn chips; 1 cup tasty cheese, freshly grated; ⅔ cup red cabbage, shredded; ½ cup tomatoes, diced; 1 cup corn, frozen or canned; ¼ bunch of coriander leaves picked; 1 lime, cut into wedges; 1 avocado, mashed; 2 tbsp sour cream; Jalapeños to serve (optional); Sliced green chilli to serve (optional)

Instructions

Preheat the oven to a 200°C fan.
Heat the olive oil in a large skillet on medium heat. Add the onion and garlic. Cook, stirring for 2 minutes or until softened.
Stir through the kidney beans and tomato paste.
Add the paprika, cumin powder, onion powder, garlic powder, oregano and salt. Cook, stirring for 30 seconds.
Add ½ cup of water. Reduce the heat to low and simmer for 8 minutes.
Arrange the corn chips on a platter and top it with the tasty cheese. Bake for 3-5 minutes or until the cheese is melted.
Remove from the oven carefully using oven mitts.
Serve with red cabbage, tomato, corn, coriander, lime, mashed avocado, sour cream, jalapeños and sliced green chilli if using.

Notes

MAKE AHEAD AND LEFTOVERS – Refrigerate the cooked bean mixture for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

Vegetarian Nachos