Speedy bean nachos
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.65 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons Macro Organic Spanish extra virgin olive oil
- 1 Macro Organic brown onion, finely chopped
- 3 Macro Organic garlic cloves, crushed
- 1/3 bunch Macro Organic coriander, stems and leaves separated, stems finely chopped
- 1tablespoons organic ground paprika
- 3teaspoons organic ground cumin
- 850grams canned Macro Organic kidney beans, rinsed, drained
- 350grams Macro Organic passata
- 200grams Macro Organic original corn chips
- 100grams Macro Organic cheddar cheese, coarsely grated
- 1/3 cup Macro Organic natural yoghurt
- 1 Macro Organic truss tomato, finely chopped
Nutrition per serving
3100kJ / 740Cal
3100 Kilojoules or 740 Calories
36% of daily energy intake*
Protein
31.5grams
Fat
34.0grams
Carbs
57.8grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
In the mood for nachos? Try these cheesy vegetarian nachos for a speedy and delicious dish the whole family will love.
Method
Step 1 of 3
Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic, coriander stems, paprika and cumin, and cook, stirring, for 1 minute or until fragrant.
Step 2 of 3
Add half the beans. Using a potato masher, coarsely crush beans. Add remaining beans and passata, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 3 minutes or until sauce thickens slightly. Finely chop half the coriander leaves. Add to pan and stir to combine.
Step 3 of 3
Preheat grill to high. Spread chips over a large round baking tray. Spoon over bean mixture and sprinkle with cheese. Grill for 7 minutes or until cheese is golden and melted. Dollop with yoghurt and top with tomato and remaining coriander leaves. Season with pepper. Serve.
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