Bean Nachos

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Bean Nachos

 

 

1 tablespoon (4 tsp) oil

1 large brown (yellow) onion, finely chopped

1 small red capsicum (bell pepper), diced

1 small green capsicum (bell pepper), diced

2 cobs of corn, kernels removed

400 g (14 oz) can diced tomatoes in juice

420 g (15 oz) can four-bean mix, rinsed and drained

1/2 teaspoon Tabasco sauce

one 220 g (7 3/4 oz) packet corn chips

1 cup grated vegan tasty cheese

1/2 avocado, peeled, cored

2 tablespoons (8 tsp) lemon juice

 

 

1. Heat oil in a large heavy-based frying pan over medium-high heat.

Add onion and cook, stirring, for 2 to 3 minutes or until onion is tender.

 

2. Add red and green capsicum, corn kernels, tomatoes, beans and

Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat

to medium and simmer for 20 to 25 minutes, or until vegetables are

tender and beans are heated through.

 

3. Preheat oven to 200 C (390 F). Arrange corn chips on heatproof

serving plates. Sprinkle with half of the cheese. Spoon over bean

mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until

corn chips are crisp..

 

4 Place avocado into a bowl. Add lemon juice and mash. Dollop over

dish and serve.

 

 

Serves 4.

 

 

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Per serve: 2392kJ; 27.2g fat; 9.1 g sat fat; 16g fibre; 58,8g carb;

22.7g protein; 16.6mg cholesterol; 714mg sodium.

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