timer icon
20 • minutes
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4 • people
difficulty icon
Easy

All-In Veggie Nachos

5/5 (1)

Ingredients

  • tick215g corn chips
  • Kidney bean mix
  • tick1 tbsp Chantal Organics Coconut Oil
  • tick1 1/2 red onions, diced
  • tick2 cloves garlic, crushed
  • tick1 can Chantal Organics Kidney Beans, drained
  • tick3 tbsp Chantal Organics Tomato Paste
  • tick1 tsp cumin powder
  • tick1/2 tsp Chantal Naturals Sea Salt Fine
  • tick1/4 tsp chilli powder
  • Veggie toppings
  • tick1 red capsicum, diced
  • tick1 yellow capsicum, diced
  • tick2 tomatoes, diced
  • tick1/2 red onion, diced
  • tick1 green chilli, sliced
  • tick1 cup vegan cheese, grated
  • To finish
  • tick1 avocado, diced
  • tickCoconut yoghurt
  • tickCoriander, stalks finely chopped, leaves roughly chopped
  • tickLime quarters
  • tickSliced iceberg lettuce

instructions

  • Step 1.

    Heat coconut oil in a pan, add onion and garlic and sauté for 2 minutes until soft and clear, then add kidney beans, tomato paste, spices, and stir until mixed through.

  • Step 2.

    Pour corn chips into a baking dish in one thin even layer. Top with spoonfuls of the bean mix, then sprinkled over the capsicum, fresh tomato, red onion, green chilli, and cheese.

  • Step 3.

    Place in oven and bake for 10-12 minutes until cheese is melted and golden.

  • Step 4.

    Remove, top with avocado, dollops of coconut yoghurt, coriander, and serve with lime quarter and sliced iceberg lettuce on the side. DELICIOUS!

Chantal Organics Products used

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Tomato Paste
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Red Kidney Beans
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Sea Salt Fine
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Coconut Oil Deodorised/Neutral

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